-
1
Scrape ginger with paring knife to remove peel. Slice ginger into 1/8-inch coins. Smash with back (the spine) of a chef's knife to get it nicely broken up. Add to blender.
-
2
Cut jalapeno in half lengthwise, cut out core, and remove seeds; roughly chop chili. Smash garlic, then add garlic and chili to blender. Pulse a few times to chop, scraping down sides of blender as needed.
-
3
Roughly chop onion. Add onion to blender and pulse several more times until mixture is finely chopped, scraping down sides of blender as needed.
-
4
Heat oil in a large, deep skillet over medium-high. Add onion mixture and salt. Saute until onion is soft, fragrant, and beginning to turn golden but not brown, about 15 minutes.
-
5
Add garam masala, cumin, coriander and saute gently until spices are very fragrant, 1 minute.
-
6
Add tomatoes and their juices. With wooden spoon, break tomatoes into smaller pieces.
-
7
Rinse and drain chickpeas. Add chickpeas and hot sauce to skillet. Cover, adjust heat to a simmer, and cook 15 minutes, stirring occasionally.
-
8
Chop cilantro. Remove lid from skillet and add cilantro. Keep simmering, uncovered, until liquid has reduced and mixture is nicely stew-like, another 10 minutes.
-
9
Add remaining cilantro and 2 Tbsp. lemon juice. Taste and add more salt, hot sauce, or lemon juice if you like.
-
10
Spoon chana masala into bowls and top with cilantro. Serve with naan and rice. Chana masala can be stored in the refrigerator up to 3 days.
