2 cans (15 ounces each) of chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)
1/4 c canola oil (or your favorite oil)
1 large onion, finely sliced
3 cloves of garlic, minced
1-inch piece of ginger, minced (or use ginger powder)
1-2 green chilies, finely chopped (adjust to your spice preference)
2 tomatoes, finely chopped
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
4-5 green cardamom pods
1-2 small pieces of star anise
Salt to taste
1/2 tsp garam masala
Fresh cilantro for garnish
Lemon wedges for serving
Heat oil in a pan and add cumin seeds, cloves, star anise and green cardamom pods then sauté for about a minute
Add the finely sliced onions and cook until they turn lightly golden
Add minced garlic, ginger, and green chilies and saute for a couple of minutes
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Add coriander powder, turmeric powder, and red chili powder. Stir well to combine the spices with the tomato-onion mixture.
Add the chickpeas and mix well. Allow the chickpeas to cook in the spice mixture for a few minutes.
Add about 1 cup of water and salt to taste. Simmer for 10-15 minutes until the chickpeas are well-cooked.
Add garam masala and cook for about 2-3 more minutes.
Garnish with fresh cilantro leaves and serve basmati rice or naan.
You can also squeeze some lemon juice over the Chana Masala just before serving for an extra burst of flavor.