Quick Chana Masala

Scaled for 4 portions · 6 steps

1 cupuncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)2 tbspcoconut oil or extra-virgin olive oil1medium yellow onion, chopped1medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)0.5 tspfine sea salt, to taste5 clovegarlic, pressed or minced (about 1 tablespoon)1 tbsppeeled and minced fresh ginger (about a 1-inch piece)1.5 tspgaram masala**1.5 tspground coriander0.75 tspground cumin0.5 tspground turmeric1 pinchcayenne pepper (optional!*)1large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices2cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained—Lemon wedges, for garnish—Fresh cilantro, for garnish (optional)

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