Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3EReserve the One Top: http://bit.ly/2v0iastHere is what you'll need!Chana MasalaServings: 4INGREDIENTS1 tablespoon vegetable oil1 large onion, diced2 cloves garlic, minced1-inch piece ginger, peeled and grated1 jalapeño pepper, seeded and sliced2 tablespoons garam masala1 teaspoon turmeric1 teaspoon salt1 teaspoon black pepper2 cups fresh tomatoes, diced 2 15-ounce cans chickpeas, drained and rinsed½ cup water½ lemon, juiced¼ cup cilantro, choppedPREPARATION1. Heat olive oil in a large stock pot or dutch oven over medium-high heat.2. Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes. 3. Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes. 4. Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes. 5. Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot. As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and covering for 15 minutes. 6. Once uncovered, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green. 7. Serve over basmati rice or with a side of naan. 8. Enjoy!Inspired by:http://allrecipes.com/recipe/236564/chana-masala-savory-indian-chick-peas/http://www.epicurious.com/recipes/food/views/chana-masala-368470http://www.seriouseats.com/recipes/2016/04/channa-masala-recipe.htmlCheck us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/26058MUSICCan't Give Up_InstrumentalLicensed via Warner Chappell Production Music Inc.