Chana Masala Bowl with harissa yogurt

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chana masala and let it grilled, undisturbed, so it takes on real color before you stir.
4. Fold in the coconut milk and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a squeeze of lemon right before serving.
6. Plate it up while hot and pass extra at the table.