1tbspFresh Cilantrorinsed and chopped, for garnishing
Instructions:
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove.
Pour in the rice and give it a stir. Reduce to a low simmer, cover and cook the rice for 20 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Peel and mince ginger.
While the rice cooks, in a Dutch oven or large saucepan, heat the coconut oil over medium heat.
When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds.
Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often.
Stir in the garam masala, coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
Raise the heat to medium-high and add the chickpeas.
Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
Serve over basmati rice, if desired, and garnish with lemon zest and a sprinkle of fresh cilantro.