Adapted from the Minimalist Baker | Serves 6
- 2 tbsp olive oil
- 1 white or yellow onion, finely diced
- 1 tbsp ground cumin
- 3/4 tsp sea salt, divided, plus more to taste
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 1 fresh serrano pepper, sliced with seeds removed ( if you don’t like spice leave the pepper out.)
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 2 large tomatoes
- 1 15-ounce can died tomatoes (optional)
- 2 15-ounce cans chickpeas, slightly drained
- 1 tsp garam masala
- 2 tbsp lemon juice, plus more to taste
- Heat a large pot over medium heat. Add oil, onion and cumin
- Finely chop garlic, ginger, cilantro, and green chilies or use a small food processor to chop and blend them.
- Add mixture to the pan with the onions.
- Add ground coriander, chili powder, and turmeric and stir to coat.
- Chop up tomatoes.
- Add the chopped tomatoes and chickpeas and a 1/2 tsp salt.
- Add a cup of water or more if it looks like it lacks liquid.
- Bring to a simmer, reduce heat and simmer (uncovered) for 15-20 minutes, stirring occasionally.
- Remove from the heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.
- Serve over brown rice.
** View the original instructions on the Minimalist Baker website.