- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 yellow onion, chopped
- 1 tbsp fresh ginger, finely chopped or minced
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeds removed and chopped
- ½ cup vegetable broth
- 2 tbsp tomato paste
- 1 (28 oz) can whole peeled tomatoes
- ½ lemon
- 1 ½ tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- ¾ tsp sea salt
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional)
A dutch oven, cast iron pan, or large saucepan should be used for this dish.
1 Add vegetable broth and chopped onion to pan. Saute on low for 10 minutes. After 10 minutes, add in ginger, garlic, and jalapeño pepper. Saute for an additional 5 minutes. Stir frequently so that it does not burn.
2 Add in the 2 tablespoons of tomato paste and stir well. Saute for an additional 5 minutes stirring frequently. Still over low heat.
3 Add in entire can of tomatoes including all liquid. Use back of spoon to break up tomatoes into large chunks. Add in all spices (garam masala, cayenne pepper, cumin, coriander, sea salt, and turmeric). Squeeze in lemon juice. Add in chickpeas.
4 Stir everything together. Bring to simmer and simmer for 10 minutes.
5 Serve over basmati rice and sprinkle with cilantro on top!