IN
India
Asia
IN
Chickpeas simmered with tomato, onion, ginger, garlic, and warming spices until the sauce is thick and deeply seasoned.
20 min
35 min
6 servings
Easy
55 min
2 tbsp neutral oil; 1 yellow onion; 4 garlic cloves; 1 tbsp grated ginger; 1 serrano chile, optional; 2 tsp cumin; 2 tsp coriander; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp Kashmiri chili powder; 1 can (14.5 oz/411 g) diced tomatoes; 3 cans (15 oz/425 g each) chickpeas; 1 1/2 cups (360 ml) water; 1 1/2 tsp kosher salt; 1 tsp amchur or 1 tbsp lemon juice; 1/4 cup cilantro
1. Heat oil and cook onion for 8 to 10 minutes. 2. Add garlic, ginger, and serrano for 1 minute. 3. Add cumin, coriander, garam masala, turmeric, and chili powder for 30 seconds. 4. Add tomatoes and cook for 6 to 8 minutes. 5. Add chickpeas, water, and salt. 6. Simmer uncovered for 20 minutes. 7. Mash about 1/2 cup chickpeas to thicken the sauce. 8. Stir in amchur or lemon juice. 9. Finish with cilantro.
SCHNAX TIP
Mashing a small portion of the chickpeas thickens the sauce naturally.