Chana Masala

Chop the onion, garlic, ginger and serrano as finely as you can. You can even use a small blender or food processor.

Heat a large pot over medium heat. Add oil, onion mixture, and ½ teaspoon salt. Sauté for about 10 minutes, stirring frequently and turning down the heat if they start to brown.

Combine and add the spices: 1 Tablespoon ground cumin, 1 Tablespoon ground coriander, 1 teaspoon chili powder, 1 teaspoon ground turmeric, 1 teaspoon garam masala. Stir to cook for about 1 minute and let the fragrance bloom in the oil and heat.

Now, add the crushed tomatoes. Add the garbanzo beans including the liquid they come in and add ½ cup water. You’re looking for a soup consistency at this point, but it will cook down into more of a stew.

Increase heat to medium high until it reaches a rolling simmer, then reduce heat to medium-low and maintain a simmer (uncovered) for 15 minutes, or until thick and stew-like. Stir occasionally.

Combine rice, 2 cups water, and ½ teaspoon salt in a pot with a tight-fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes until the water is absorbed.

When the chana masala is thickened and bubbly, add the sugar and lemon juice - start with about ½ of the lemon, and add the rest to taste (or save for another recipe). Add 3 Tablespoons of butter, in small pieces. Turn off the heat and stir until it melts.

Toast naan or pita in the oven or toasted over and slather with 1 Tablespoon of butter and a pinch of salt.

Serve a head of rice, topped with stew and naan on the side.