Chickpea Tikka Masala (Chana Masala)

Instructions

• 1Drain the chickpeas and rinse well.
• 2Combine the garam masala, coriander, cumin and cardamom in a bowl.
• 3Insert the wire rack into position 8. Set the oven to Bake, Convection, 300°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, or until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, or until fragrant.
• 5Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the tomato puree, stock, yogurt, cream, bay leaves, cinnamon, salt and sugar and bring to a boil. Cover.
• 6Once preheated, place the pot in the oven and cook for 45 minutes.
• 7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
• 8Top with the remaining yogurt and sprinkle with cilantro.