Chana Masala Recipe My Familys Chickpea Curry Secret

Ingredients

• 1 cup (200g) dried chickpeas, soaked overnight (or 2 cans (15 ounces/425g each) chickpeas, drained and rinsed)
• 4 cups (950ml) water (if cooking dried chickpeas)
• 1 teaspoon baking soda (optional, for softening dried chickpeas)
• 2 tablespoons vegetable oil (or ghee)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated or minced
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/4 teaspoon amchur (dried mango powder) (optional, for tanginess)
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1/2 cup (120ml) water or vegetable broth
• 1/4 cup (loosely packed) fresh cilantro, chopped
• Salt to taste
• Lemon juice to taste (optional, for brightness)