This soup is creamy, warm and just the perfect fall soup. You can easily add more onion or garlic if you like your soups a bit more savory and add more apple or even try a sweet potato if you want to increase the sweetness just a touch. But my all-time favorite thing to increase is the ginger. I encourage you to play around with this recipe and really make it your own!
There are so many variations on Chana Masala from India, Pakistan, and Bangladesh—many families have their own recipe handed down over generations. This particular version gains much of its flavor from caramelizing the onions—not just browning them but really cooking them down over low heat until uniformly soft and brown.