Chana Masala

Cook's Illustrated (Sept 2020)

Large saucepan.


				divide 3/4 + 1/4
	1	small	red onion, quartered	divide 3/4 + 1/4

				divide 1/2 + 1/2
	2		serrano chilies, stemmed, halved, seeded, and sliced thin crosswise	divide 1/2 + 1/2


	10	sprigs	fresh cilantro, stems and leaves separated

				Food processor, until finely chopped, 20 sec, scraping sides as necessary.
	3/4		divided red onion, chopped coarse
	1/2		divided serranos
			reserved cilantro stems, chopped 1 in.
	1		(1 1/2 in.) piece ginger, peeled and chopped coarse
	2	cloves	garlic

				Large saucepan, soften med-high, stirring freq, until beginning to stick, 5-7 min.
	3	T	vegetable oil
			previous onion mixture

				Meanwhile, food processor until smooth, 30 sec.
	1		(14.5 oz) can whole peeled tomatoes, with juice	Meanwhile, food processor until smooth, 30 sec.

				Until fragrant, 1 min.
	1	t	paprika
	1	t	ground cumin
	1/2	t	ground turmeric
	1/2	t	fennel seeds

				Stir in and bring to boil. Cover and simmer 15 min.
	2		(15 oz) cans chickpeas, undrained
			previous tomato sauce

				Stir in. Cook, stirring occasionally, until chickpeas softened and sauce thickened, 8-12 min.
	1 1/2	t	garam masala
	1/2	t	salt

				To taste.
			salt	To taste.


	1/4		divided red onion, chopped fine


	1		lime, wedged
			Serve with chopped onion, serranos, cilantro leaves and lime wedges.