Vegan Chana Masala

1: Warm the coconut oil in a large pot over medium high heat.

2: Add the cumin seeds and fry for a few minutes until fragrant. Don’t burn them.

3: Add the diced onion and a pinch of salt, sauté until soft and translucent.

4: Add the garlic and ginger, sauté for another 2-4 minutes until fragrant.

5: Add the spices and sauté for another minute or two to toast.

6: Dump in the chickpeas and cook for a couple minutes until coated in spices.

7: Add the tomatoes, fill up the empty can with water, and pour it in. Add salt and stir to combine.

8: Bring to a boil, reduce heat and simmer uncovered for about 20-30 minutes until thickened.

9: Serve over rice and top with lemon and cilantro.