Chana Masala

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. 2. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in garam masala, cumin, coriander powder, turmeric powder, and chili powder; cook for another minute, stirring constantly. 3. Pour in crushed tomatoes and 0.5 cup water or vegetable broth. Bring to a simmer, then add the rinsed and drained chickpeas. Reduce heat to low, cover, and let simmer for 15-20 minutes, allowing flavors to meld, stirring occasionally. 4. Gently mash a small portion of the chickpeas against the side of the pot to thicken the sauce slightly. Stir in fresh cilantro just before serving. Serve hot with rice or naan.