Shortcut Chana Masala

Ingredients

• Two 15-ounce cans chickpeas, rinsed well and drained
• 2 bay leaves
• 1 black tea bag (or 2 teaspoons black tea in a muslin bag)
• 1 black cardamom pod, optional
• Kosher salt
• 4 tablespoons ghee or oil (I like to use a combination of both)
• 2 medium onions, chopped (about 1 3/4 cups)
• 2 inches ginger, peeled and grated or mashed
• 2 medium cloves garlic, grated or minced to a paste
• 1 to 4 Thai green chiles or serrano peppers, chopped (see Cook's Note)
• 2 tablespoons chana masala spice blend (see Cook’s Note)
• 1 cup canned crushed tomatoes (see Cook's Note)
• 1/2 teaspoon chaat masala spice blend, optional, for extra tang (see Cook's Note)
• Chopped fresh cilantro, for garnish
• 1 lime, cut into wedges

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