Chana Masala - olive oil

Method

• Film the olive oil in the bottom of a large saucepan (preferably non-stick, original recipe called for a dutch oven), and place pan over medium-low heat.
• Add the garlic, while stirring, and the cumin seeds.
• Add more oil if necessary.
• Stir until fragrant and brown (the cumin seeds may pop).
• Add the ground coriander, ginger, garam masala, and cardamom pods, stirring constantly until fragrant and toasty (probably about 30 seconds).
• Add 1/4 cup water, and stir/scrape the bottom of the pan to keep the browned bits from burning to the bottom.
• Cook until the water has evaporated away completely.
• Add the canned tomatoes/juice from canned tomatoes, and salt (if desired).
• Stir well to mix.
• Raise the heat to medium/medium-high to bring to a boil.
• Once boiling, reduce heat to low, add cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces and begins to thicken a bit.
• Taste and adjust seasonings as necessary.
• Add chickpeas, stirring well, and cook over low heat for about five minutes.
• Add 2 tablespoons water, and cook for another five minutes.
• Add another 2 tablespoons water, and cook until entirely absorbed (a few more minutes).
• This helps concentrate the flavors in the sauce and makes the chickpeas more tender.
• Taste, and adjust seasonings as desired.
• Stir in yogurt and serve over brown rice (can omit the rice if desired).