Easy Chana Masala

Scaled for 6 portions · 9 steps

3 tbspgrapeseed, coconut, or avocado oil ((or other neutral oil))1medium white or yellow onion, finely diced1 tbspground cumin0.75 tspsea salt ((divided // plus more to taste))6 clovegarlic, minced ((6 cloves yield ~3 Tbsp))2 tbspfresh ginger, minced0.5 cupfresh cilantro, chopped2–3fresh green chilies*, sliced with seeds ((I used serrano peppers // reduce amount if you prefer less heat))1 tbspground coriander1 tspchili powder1 tspground turmeric1(28-ounce) can puréed*, crushed, or finely diced tomatoes ((if unsalted, you’ll add more salt to the dish))2(15-ounce) cans chickpeas, slightly drained1 tspgaram masala* ((see instructions for DIY blend))2–3 tspcoconut sugar ((or other sweetener of choice))2 tbsplemon juice ((plus more to taste // optional))

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