Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 1-2 cloves garlic, minced
- 1/2 inch ginger, grated
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/8 to 1/4 teaspoon red chili powder (or cayenne pepper)
- 1/2 can diced tomatoes (or 1-2 fresh tomatoes, chopped)
- 1 can chickpeas, drained and rinsed
- Salt to taste
- Optional: 1/4 cup coconut milk
- Optional: Lemon or lime juice
- Optional: Fresh cilantro, chopped, for garnish
Preparation
- Heat 1 tablespoon of vegetable oil in a pan.
- Add half a medium chopped onion and sauté until softened.
- Add 1-2 minced garlic cloves and half an inch of grated ginger, and sauté for another minute until fragrant.
- Add 1 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1/8 to 1/4 teaspoon of red chili powder. Cook for 30 seconds, stirring constantly. Add half a can of diced tomatoes (or 1-2 chopped fresh tomatoes).
- Cook until the tomatoes begin to break down.
- Add one drained and rinsed 15-ounce can of chickpeas. Stir well and add salt to taste.
- Reduce the heat, cover, and simmer for 15-20 minutes, stirring occasionally. If using coconut milk, stir in 1/4 cup during the last 5 minutes. Taste and adjust seasonings. Add a squeeze of lemon or lime juice if desired.
- Garnish with fresh cilantro and serve hot with rice or bread.
