'This flavorful chana masala is perfect for a time like this, when groceries may be limited,' says the author of the Indian in 7 cookbook. 'It calls for ingredients you'll likely find in your cupboard and spice drawer'
Heat 1 1/2 tablespoons of the oil in a medium saucepan over medium-high heat. Add onions; cook, stirring occasionally, until golden brown, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and ginger; cook, stirring constantly, 30 seconds. Add tomato paste; cook, stirring constantly, 1 minute. Remove from heat; carefully transfer mixture to a blender. Add cold water as needed to just cover the mixture .
Stir in turmeric, chili powder and coriander; cook, stirring constantly, until spice mixture darkens, about 10 seconds. Add 1/4 cup cold water; cook, undisturbed, until water evaporates, about 1 minute. Add chickpeas; stir well to coat. Cook, stirring occasionally, until chickpeas are heated through, about 4 minutes.Stir salt and pureed onion mixture into chickpeas in pan. Add 2 tablespoons cold water to blender, and shake gently to rinse; pour water into the pan.
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