Classic Indian dish made with chickpeas simmered in a savory tomato-based sauce and spices. |
Ingredients
- 3 teaspoon coriander powder
- 1 teaspoon turmeric
- ½ teaspoon garam masala powder
- ¼ teaspoon cayenne powder
- 1 teaspoon paprika smoked
- ½ teaspoon salt
- ½ tablespoon ghee or ½ tbsp butter plus a splash of olive oil
- 1 teaspoon cumin seeds
- ½ cup onion, diced
- 1 teaspoon garlic finely, finely chopped
- 1 teaspoon ginger root, grated
- ½ jalapeño, finely diced
- 1 cup canned tomatoes, pureed
- 2 ½ cups chickpeas, cooked and drained
- ½ cup water
Instructions
- Measure out all the spices except the cumin seeds and put them in a small bowl.
- Let the ghee (clarified butter) or butter melt in a small saucepan over medium-low heat. Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
- Add the onion and sauté for 2 minutes.
- Add the garlic and cook for 1 minute.
- Add the ginger and jalapeño and cook for 1 more minute.
- Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
- Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer.
- Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce.
Notes
Try This
- Garnish with yogurt and cilantro.
- For a full meal, serve over rice or with roti.