This is a slightly modified version of a recipe from Smitten Kitchen.
Makes about 8 serves
Cooking time: 45 mins
2 tablespoon vegetable oil
3 medium onions, minced
2 cloves garlic, minced
4 teaspoons grated fresh ginger
2 fresh, hot green chili pepper, minced (optional)
2 tablespoon ground coriander
4 teaspoons ground cumin
1/4 teaspoon ground cayenne pepper
4 teaspoons cumin seeds, toasted and ground (or replace with 2 tsps of ground cumin)
4 teaspoons paprika
2 teaspoon garam masala
2 15-ounce can of whole tomatoes with their juices, chopped small (or just get diced)
4/3 cup water
4 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1 lemon (juiced)
- Heat oil in a large pot (stock pot). Add onion and fry for a few minutes. Add garlic, ginger and pepper and fry until browned.
- Turn heat down to medium-low and add the coriander, cumin, cayenne, cumin seeds, paprika and garam masala. Fry for a few minutes.
- 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.