1 tablespoon coconut oil
1 cup diced onions
1 cup chicken bone broth (such as Pacific), or low-sodium broth of choice, divided
1 serrano chili, seeded, and minced (1–2 teaspoons depending on preference)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1 tablespoon garam masala
1 teaspoon ground turmeric
1 can fire-roasted diced tomatoes (14.5 ounces)
2 cans chickpeas (14.5 ounces each), rinsed and drained
½ cup chopped cilantro
1 lime, juiced (2 tablespoons)
Salt and black pepper to taste
Heat oil in a sauté pan over medium-high. Add onions and cook until translucent and golden brown, 5 minutes. Deglaze pan with ¼ cup bone broth and cook until completely evaporated, about 1–1 ½ minutes.
Add serrano, ginger, garlic, garam masala, and turmeric; cook 1 minute. Deglaze pan with ¼ cup broth and cook 1 minute. Stir in remaining ½ cup bone broth, diced tomatoes, and chickpeas.
Bring mixture to a simmer, then reduce heat to medium-low and simmer, partially covered, until chickpeas have softened and liquid has thickened, 15–20 minutes. Off heat, stir in cilantro and lime juice; season chana masala with salt and black pepper to taste.
Serve with homemade naan (or purchased), or cooked basmati rice.
To make this recipe vegetarian, use vegetable broth.