Easy Indian Chana Masala Recipe My Weeknight Winner

Ingredients

• 1 cup (200g) dried chickpeas, soaked overnight or 2 (15-ounce/425g) cans chickpeas, drained and rinsed
• 4 cups (950ml) water (if cooking dried chickpeas)
• 1 teaspoon (5g) baking soda (if cooking dried chickpeas)
• 1 black tea bag (optional, for added colour and depth if using dried chickpeas)
• 2 tablespoons (30ml) vegetable oil (or ghee, for a richer flavour)
• 1 medium onion, finely chopped (about 1 cup/150g)
• 2 cloves garlic, minced
• 1-inch (2.5cm) piece of ginger, peeled and grated
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) turmeric powder
• 1/2 teaspoon (2.5g) garam masala
• 1/4 teaspoon (1.25g) red chili powder (optional, for extra heat)
• 1 (14.5-ounce/411g) can crushed tomatoes
• 1/2 cup (120ml) water
• 1 tablespoon (15ml) amchur powder (dried mango powder) or 2 tablespoons lemon juice
• Salt to taste
• Fresh cilantro (coriander), chopped
• Thinly sliced ginger
• Red onion slivers