1 tablespoon olive oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 dried red chile pepper
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped, approximately 2 medium tomatoes or
1 15-oz can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of one lemon
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and saute over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
*I prefer cooking our own chickpeas vs canned. It has a better texture.
Serves: 6 One Cup Servings
Nutritional Info:
Calories 236
Carbs 44g
Fat 4g
Protein 9g
Fiber 9g
Vitamin C 30g
