Chana Masala Tostadas

Instructions

1. Prepare the tostada shells
   Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30 seconds per side until crisp and golden. Transfer to paper towels to drain and sprinkle lightly with salt while still hot.
2. Sauté the aromatics
   In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add spices and tomatoes
   Stir in the cumin, coriander, garam masala, turmeric, and cayenne pepper. Cook the spices for 30 seconds until fragrant. Add the diced tomatoes with their juice and simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Cook the chickpeas
   Add the chickpeas to the skillet and stir to coat with the spiced tomato mixture. Gently mash about one-third of the chickpeas with the back of a spoon to create a thicker texture. Simmer for 10-15 minutes, adding a splash of water if the mixture becomes too dry.
5. Season and finish the filling
   Season the chana masala with salt to taste. Stir in half of the chopped cilantro and remove from heat. The mixture should be thick enough to sit on the tostadas without making them soggy.
6. Assemble the tostadas
   Spread a generous layer of the chana masala mixture on each crispy tostada shell. Top with a dollop of Greek yogurt and sprinkle with the remaining fresh cilantro.
7. Serve and garnish
   Serve immediately with lime wedges on the side for squeezing over the tostadas. For an extra touch, you can add thinly sliced radishes, diced avocado, or a sprinkle of chaat masala if desired.