Name: Quick Chana Masala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon coconut oil or olive oil; 1 1/2 teaspoons cumin seeds (scale back a little if you're not crazy about cumin); 1 yellow onion, chopped; 1 tablespoon pressed or minced fresh garlic (about 5 cloves); 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece); 1 green Serrano pepper, minced (seed it first if you want to tame the spice level); 1 1/2 teaspoons garam masala (or tikka masala); 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 3/4 teaspoon fine-grain sea salt; 1/4 teaspoon cayenne pepper (optional); 1 can (28 ounces) whole peeled tomatoes, with their juices; 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed; 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra rice to have on hand for other meals); Lemon wedges, for garnishing; Fresh cilantro, chopped, for garnishing (optional)