Fire-roasted Chana Masala with Jeera Rice

Rinse 1.5 cups of Basmati rice under cold water until the water runs clear. In a pot, combine the rice, 3 cups of water, a pinch of salt, and 1 tsp of cumin seeds. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and keep covered.

While rice cooks, heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the remaining 1 tsp cumin seeds and toast for 30 seconds until fragrant and sizzling.

Add the 1 diced large onion and 1 tsp salt. Sauté for 5-7 minutes until the onions turn golden brown and translucent. This browning is essential for the curry base flavor.

Lower the heat to medium. Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and the 2 sliced Serrano peppers. Cook for 2 minutes, stirring frequently so the garlic does not burn.

Bloom the spices: Add 2 tsp ground coriander, 1 tsp turmeric, and 1 tsp cayenne powder. Stir constantly for 45 seconds to cook out the raw spice flavor.

Pour in the 15 oz can of crushed tomatoes. Stir to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes until the oil starts to separate from the tomato mixture.

Add the two 15 oz cans (30 oz total) of drained, rinsed chickpeas and 1 cup of water. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.

Remove the lid. Mash a few chickpeas against the side of the pan with your spoon to thicken the gravy naturally. Stir in 1 tsp garam masala and 1 tbsp lemon juice. Adjust salt to taste. Serve hot over the prepared Jeera (cumin) rice.