Spicy Chickpea Stew (Channa Masala)

1. Make the Flavor Paste

Combine the garlic, ginger, chiles, 1 tablespoon of lemon juice, and 1/2 teaspoon of kosher salt in a mortar and pestle or food processor. Blend everything together until you have a smooth, consistent paste.

2. Heat the Oil and Toast the Seeds

Heat the vegetable oil or ghee in a large saucepan or Dutch oven over medium-high heat until it shimmers. Add the mustard seeds and cumin seeds and let them sizzle for about 15 seconds.

3. Cook the Onions

Add the finely diced onion to the pan along with the baking soda. Cook for about 3-4 minutes until the onions start to brown. Stir in a tablespoon of water occasionally to deglaze the pan, and continue cooking for a total of 10 minutes until the onions are deeply browned.

4. Add the Flavor Paste

Stir in the garlic-ginger-chile paste and mix well to ensure the base flavors are uniformly combined.

5. Add the Ground Spices

Add the ground coriander, black pepper, turmeric, and 1 teaspoon of garam masala to the pan. Stir for about 30 seconds until the spices are fragrant.

6. Add Tomatoes and Chickpeas

Pour in the canned tomatoes and crush them with a whisk or potato masher to break them up. Add the drained and rinsed chickpeas, most of the cilantro (reserving some for garnish), and 1/2 cup of water. Combine everything well.

7. Simmer the Stew

Bring the mixture to a simmer and let it cook gently for about 30 minutes until the liquid has reduced and the stew has a thick, hearty consistency.

8. Final Seasoning

Stir in the remaining garam masala and the rest of the lemon juice. Taste and adjust the seasoning if needed.

9. Serve and Garnish

Serve the spicy chickpea stew hot, garnished with the reserved cilantro. Enjoy it with rice and/or naan for a comforting and satisfying meal.