This recipe is spiced very ‘cool.’ More spices can be added for those who like it hot.
1 tablespoon safflower oil
1 pound onions – diced
2 cloves garlic – minced
1 ¾ tablespoon fresh ginger – grated
1 jalapeno pepper
1 tablespoon coriander
1 ¾ teaspoon ground cumin
1 pinch cayenne
1 teaspoon turmeric
1 ¾ teaspoon whole cumin seeds
1 ¾ teaspoon paprika
1 teaspoon garam masala
10 oz tomatoes – diced
½ cup water, plus more to cook chick peas
1 cup dried chick peas – soaked overnight
½ teaspoon salt
¼ cup lemon juice
- Drain chickpeas. Cook in pot with 3 cups of water. Drain when tender.
- Saute onions in large pot or dutch oven until soft and translucent. Add garlic, ginger and jalapeno, continuing to saute for a few minutes. Add all the spices. When the mixture starts to brown, add tomatoes, water, lemon juice, salt and chickpeas.
- Let mixture simmer, stirring occasionally for 30 minutes.
- Taste, and correct seasoning if needed. Lower heat, cover and slow cook for 30 minutes to 1 hour.
- Serve over basmati rice.