This easy Chana Masala comes together in just a few simple steps. The key to developing deep flavor is properly toasting the spices and allowing the chickpeas to simmer in the aromatic sauce. Don't rush the cooking process - those extra minutes of simmering make all the difference in creating an authentic taste.

1. Step 1: Cook until onions are translucent

   Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

2. Step 2: Sauté until fragrant

   Add the minced garlic and grated ginger to the pan. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

3. Step 3: Toast the spices

   Add all the dry spices (cumin, coriander, garam masala, turmeric, and cayenne) to the pan. Stir continuously for 30 seconds to toast the spices and coat the onion mixture.

4. Step 4: Cook until oil separates

   Pour in the canned diced tomatoes with their juices. Stir well and cook for 3-4 minutes until the tomatoes begin to break down and the oil starts to separate around the edges.

5. Step 5: Combine chickpeas with sauce

   Add the drained and rinsed chickpeas and water to the pan. Stir to combine all ingredients and bring to a gentle simmer.

6. Step 6: Simmer until thickened

   Reduce heat to medium-low, cover partially with a lid, and simmer for 15 minutes, stirring occasionally. The sauce will thicken and the flavors will meld together.

7. Step 7: Add final seasonings

   Stir in the salt and fresh lemon juice. Taste and adjust seasonings if needed.

8. Step 8: Garnish with cilantro

   Remove from heat and let stand for 5 minutes to allow flavors to develop further. Garnish with fresh chopped cilantro before serving.

Serve this Chana Masala with basmati rice, naan bread, or both for a complete meal. For a thicker consistency, you can mash some of the chickpeas against the side of the pot while cooking. Leftovers taste even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days.