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Export 14 ingredients for grocery delivery
Step 1
Rinse and drain the cooked chickpeas well.
Step 2
Grind the onion and ginger with a splash of water into a fine paste in a small food processor or blender (finely chopped onion and minced ginger works too).
Step 3
In a large pot, heat the oil on medium high heat until it shimmers. Add the cumin seeds and allow them to sizzle, about 30 seconds.
Step 4
Add the turmeric, cumin, coriander and cayenne (if using) and sauté for 1 minute until the spices are fragrant. Add the tomatoes and sauté for about 3 minutes until everything is mixed well. Add the chickpeas, bay leaf, salt and pepper and 2½ cups of water.
Step 5
Bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 20 minutes, stirring every few 5 minutes to prevent sticking. Add the spinach and cook for another 5-10 minutes. Adjust the salt and pepper to taste.
Step 6
Ladle the chana masala into bowls. Shower with a large pinch of sumac and fresh cilantro. Enjoy with plain rice, quinoa or as is.
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