Name: Chana masala
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 oz Chickpeas; 15 oz Crushed tomatoes; 2 Yellow onion; 5 cloves Garlic; 2 inches Fresh ginger; 1 Serrano pepper; 1 bunch Fresh cilantro; 1 Lemon; 2 cups Basmati rice; 2 tsp Garam masala; 2 tsp Ground cumin; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 0.5 tsp Cayenne pepper; 3 tbsp Vegetable oil; 2 tsp Salt

Chana masala

Chickpeas in a spiced tomato and onion gravy. Cheap, filling, and better the next day.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

30 oz Chickpeas(two 15 oz cans, drained)
15 oz Crushed tomatoes
2 Yellow onion
5 cloves Garlic
2 inches Fresh ginger
1 Serrano pepper(or a jalapeño)
1 bunch Fresh cilantro
1 Lemon
2 cups Basmati rice
2 tsp Garam masala(spice aisle at Walmart, or any Indian market. Swap: 1 tsp cumin, 1/2 tsp cinnamon and a pinch of cloves)
2 tsp Ground cumin· most people have this
2 tsp Ground coriander· most people have this
0.5 tsp Ground turmeric· most people have this
0.5 tsp Cayenne pepper· most people have this
3 tbsp Vegetable oil· most people have this
2 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 40 minutes

Rinse the rice and start it cooking so it is ready when the curry is.
Chop the onions finely. Grate the garlic and ginger, and slice the serrano.
Heat the oil in a large pot over medium heat and cook the onions for 10 minutes, stirring often, until they are deep golden. This is where the flavor comes from, so do not rush it.
Add the garlic, ginger and serrano and stir for 1 minute. Add the cumin, coriander, turmeric and cayenne and stir for 30 seconds more.
Pour in the crushed tomatoes and cook 5 minutes until the oil starts to separate at the edges.
Add the chickpeas and 1 cup of water. Simmer 15 minutes, mashing a few chickpeas against the pot to thicken the sauce.
Stir in the garam masala and salt, squeeze in half the lemon, and taste. Top with chopped cilantro and serve over the rice.

Amounts are on the list above — they change with the number of people; the steps do not.