Ingredients :
- ½ tbsp ghee or ½ tbsp butter plus a splash of olive oil
- 1 tsp cumin seeds
- ½ cup onion, diced
- 1 tsp garlic, finely chopped
- 1 tsp ginger root, grated
- ½ jalapeño, finely diced
- 3 tsp coriander powder
- 1 tsp turmeric
- ¼ tsp cayenne powder
- ½ tsp garam masala powder
- 1 tsp smoked paprika
- ½ tsp salt
- 1 cup canned tomatoes, puréed
- 2½ cups cooked chickpeas, drained
- ½ cup water
- garnish
- fresh cilantro
- yogurt
Instructions :
Measure out all the spices except the cumin seeds and put them in a small bowl.
Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian
choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to
sizzle, add the cumin seeds and stir for about 5 seconds.
Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water.
Mix, then bring it to a boil before reducing to a simmer.
Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.
