Got Chickpeas? Make My Chana Masala | Zainab Shah

Zainab joins us in the kitchen studio to make her super-easy chana masala. This version, particularly common in Punjab, can be cooked with canned or dried chickpeas. Either way, the pantry staple becomes tender and soft and soaks up the cumin, coriander, turmeric and chile, as well as the garlic and ginger pastes that form the backbone of this 30-minute dish.

“How many ways can I say it’s delicious?” Zainab asked. Too many to count.