Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 teaspoon fine sea salt
- 2 jalapeños, chopped (or any hot pepper of choice)
- 2 tablespoons ginger-garlic paste
- 1.5 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- A pinch of cayenne powder
- 1.5 cup crushed tomatoes
- 1 cup vegetable broth
- 1 can (15 ounces) chickpeas (also known as Garbanzo beans)
- 1/4 cup unsweetened coconut milk
- 1/2 teaspoon lemon juice
- Cilantro (optional)
Directions
- In a large pot, warm the oil over medium heat
- Add the onion and salt, stir until onion turns golden brown
- Add the jalapeños/ hot pepper and ginger-garlic paste, cook until the smell of ginger-garlic subsides (about 2 minutes)
- Add the garam masala, cumin seeds, curry powder, paprika, and cayenne powder. Stir for 1 minute
- Add the crushed tomatoes and vegetable broth, stir and cook for 5 minutes
- Reduce the heat, add chickpeas and coconut milk. Cover the pot to allow steam to cook, stir occasionally for 5-7 minutes.
- Add 1/2 teaspoon of lemon juice, stir
- Garnish with Cilantro (optional)
- Serve with rice, naan, or soft tortillas
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Enjoy,
Chef Preety 🙂
