Channa Masala

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Step 1

Coarse chop red onion and reserve one quarter for garnish. Cut cilantro stems into 1" lengths. Process onion, cilantro stems, ginger, garlic, and half of serranos, until finely chopped, about 20 sec. In lg saucepan, combine onion mixture and 3 Tbsp oil over med-high heat, stirring frequently, until onion is softened and beginning to stick to saucepan, 5-7 min.

Step 2

While onion mixture cooks, process tomatoes and their juice until smooth, about 30 sec.

Step 3

In saucepan, add paprika, cumin, turmeric, and fennel seeds to onion mixture and stir constantly until fragrant, about 1 min. Stir in chickpeas with their aquafaba and processed tomatoes and bring to a boil. Reduce heat and simmer, covered, for 15 min. While mixture cooks, fine chop remaining onion.

Step 4

Stir garam masala and salt into chickpea mixture and continue cooking, uncovered and stirring occasionally, until chickpeas are softened and sauce is thickened, 8-12 min longer. Season to taste. Garnish with chopped onion, remaining serranos, cilantro leaves, and lime wedges.