Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4-6 servings
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon whole cumin seeds
- 1 cup finely chopped onions
- 1 teaspoon finely grated fresh ginger
- 3/4 teaspoon ground coriander
- 1/3 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 cup finely chopped tomatoes
- 1 cup water
- 1 teaspoon fine sea salt
- 2 1/2 cups cooked, drained chickpeas
- 1/2 teaspoon garam masala
- 1 teaspoon lemon juice
- In a frying pan over medium heat, heat the olive oil, then add in the cumin seeds. Give them a stir and let them toast for about 10 seconds. Add in the onions, stir them and fry until they begin to turn brown at the edges.
- Add the ginger, coriander, cayenne, and turmeric and give the spices a quick stir to combine them all with the onion. Then add in the tomatoes, water and salt. Stir to combine everything and bring the mixture to a boil. Cover the pan, turn the heat to low, and let the mixture simmer for 10 minutes.
- Add in the chickpeas and bring the mixture back up to a boil. Then turn the heat back down to low, cover and let simmer for 15 minutes. Add the garam masala and lemon juice, stir it in, and let it all cook uncovered for another 5 minutes or so.
- You can enjoy this dish on its own or serve it over a bed of steamed rice.
Related on MNN: