Chana masala with toasted whole spices

• 2 tbs avocado oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 large yellow oniondiced
• 4 garlic clovesminced
• 15 g gingerpeeled and grated
• 1 serrano pepperseeded and minced
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 tsp garam masala
• 1 tsp kosher salt
• 1 can crushed tomatoes400g can
• 2 cans chickpeas400g cans, drained and rinsed
• 120 ml water
• 1 medium lemonjuiced
• 15 g fresh cilantroroughly chopped

1. 1

   Heat avocado oil in the Dutch oven over medium-high heat. Add the cumin seeds and coriander seeds and cook, swirling the pot, until they darken a shade, start popping, and smell toasty and fragrant, about 45-60 seconds. Watch carefully — they go from perfect to burnt fast.

   Tip: If the seeds start smoking, pull the pot off the heat and move to step 2 immediately.

2. 2

   Drop the heat to medium. Add the diced onion and salt, and cook, stirring occasionally, until the onion is soft and the edges turn golden, about 5-6 minutes.

3. 3

   Add the garlic, ginger, and serrano pepper. Cook, stirring constantly, until fragrant and the raw garlic smell fades, about 1 minute.

4. 4

   Stir in the turmeric, smoked paprika, and 1 teaspoon of the garam masala. Cook for 30 seconds until the spices coat the onions and the mixture smells deeply aromatic — you'll feel it in your nose.

   Tip: Adding the spices to the cooked aromatics lets their fat-soluble flavors bloom without burning.

5. 5

   Pour in the crushed tomatoes and water. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a simmer — you should see gentle bubbles breaking the surface.

6. 6

   Add the drained chickpeas and stir to combine. Let everything simmer uncovered, stirring occasionally, until the sauce thickens and clings to the chickpeas and the oil starts to separate at the edges, about 12-14 minutes.

   Tip: For a thicker curry, use a wooden spoon to gently smash a handful of chickpeas against the side of the pot — they'll break down and thicken the sauce naturally.

7. 7

   Remove from heat. Stir in the remaining 1 teaspoon of garam masala and the lemon juice. Taste and adjust salt if needed. Scatter the chopped cilantro over the top.

   Tip: Adding garam masala in two stages — once for depth and once at the end for brightness — is the trick to complex flavor. Keeps in the fridge for up to 4 days and actually tastes better the next day. Reheat gently in the Dutch oven over medium-low heat, adding a splash of water if it's too thick.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.