Despite the lengthy ingredient list, this North Indian chickpea stew comes together quickly and easily. It’s more of a tart curry, rather than some of the creamy ones with lots of warming spices (cinnamon, cloves, etc). Here, acidic tomatoes, tart amchoor powder, and citric lemon juice are strong components, alongside a hefty quantity of spices, of course. But it still manages to feel balanced, especially when served over rice (or quinoa, as I served it). I added cauliflower florets to my version (I think that actually makes this gobi chana masala), which I think are great alongside the creamy chickpeas. A sprinkle of cilantro at the end proved surprisingly crucial in rounding out the flavors (I wouldn’t omit it), and a little yogurt on top helps to quench the heat of hot peppers and ground cayenne pepper. I also topped mine with pickled red onions and thought their crispness was a great complementary texture. This curry, by the way, only improves with a couple of days in the refrigerator, so don’t hesitate to make this large batch even if you’re only cooking for one or two.