Chana Masala

In a large pot, add chickpeas and enough water to cover. Stir in baking soda and soak at least 6 hours or overnight. Drain well and rinse until the water runs clear.

Return the chickpeas to the pot. Add 6 cups cold water, then bring to a boil over medium-high heat.

Reduce heat to medium and simmer until the chickpeas are cooked and softened, about 30 minutes to 45 minutes. Skim any foam off the top of the water with a spoon. Add more water to cover as needed.

In a large saucepan over medium heat, heat oil until shimmering. Add onions and cumin seeds. Cook until the onions have softened and caramelized, about 15 minutes, stirring occasionally.

Stir in ginger, garlic, chili, and a pinch of salt until fragrant, about 1 minute. Stir in the tomatoes and tomato paste and mash to break up the whole tomatoes. Cook until the juice has started to evaporate and the sauce is thick, about 10 minutes.

Stir in the garam masala, ground cumin, chili powder, turmeric, and 1 teaspoon salt. Cook for 2 minutes, then stir in the cooked chickpeas. Garnish with cilantro and serve with fresh vegetables and naan bread.