Sunday Supper: Chana Masala

Serves 4 to 6.

Note: The allure of chana masala is deep: Golden, creamy chickpeas glimmer in an orangey-red tomato sauce, and spices perfume the dish. Onion, chile and cilantro provide contrasting freshness and crunch. If you prefer a spicier dish, leave the seeds in the serrano chiles. Serve with rice or naan. From "The Complete Autumn and Winter Cookbook" (America's Test Kitchen, 2021).

• 1 small red onion, quartered, divided

• 10 sprigs fresh cilantro, stems and leaves separated

• 1 (1 1/2-in.) piece ginger, peeled and chopped coarsely

• 2 garlic cloves, chopped coarsely

• 2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided

• 1 (14.5-oz.) can whole peeled tomatoes

• 1 tsp. paprika

• 1 tsp. ground cumin

• 1/2 tsp. ground turmeric

• 1/2 tsp. fennel seeds

• 1 1/2 tsp. garam masala

• 1/2 tsp. table salt

• Lime wedges

Directions

Chop three-quarters of onion coarsely; reserve remaining quarter for garnish. Cut cilantro stems into 1-inch lengths. Process chopped onion, cilantro stems, ginger, garlic and half of serranos in food processor until finely chopped, scraping down sides of bowl as necessary, about 20 seconds. Combine onion mixture and oil in large saucepan. Cook over medium-high heat, stirring frequently, until onion is fully softened and beginning to stick to saucepan, 5 to 7 minutes.