Chana Masala

• 1 onion, chopped
• 1 clove garlic clove, sliced
• 2 tablespoon chopped peeled ginger
• 2 tablespoon vegetable oil
• 2 cardamom pods
• 1 teaspoon curry powder
• 1 28-oz. can peeled whole tomatoes with their juices, crushed
• 1 15-oz. can chickpeas, rinsed

Kosher salt and freshly ground black pepper

Cooked basmati rice (for serving)

Chopped fresh cilantro (for serving)

1. Cook onion, garlic, and ginger in oil with cardamom and curry powder until onion is soft, 8–10 minutes. Add tomatoes with their juices and chickpeas and simmer until soft, 25–30 minutes; season with salt and pepper. Serve with rice and cilantro.