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Get the FREE recipe: https://nyti.ms/4u3r1EP Zainab joins us in the kitchen studio to make her super-easy chana masala. This version, particularly common in Punjab, can be cooked with canned or dried chickpeas. Either way, the pantry staple becomes tender and soft and soaks up the cumin, coriander, turmeric and chile, as well as the garlic and ginger pastes that form the backbone of this 30-minute dish. “How many ways can I say it’s delicious?” Zainab asked. Too many to count. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).