INGREDIENTS
1½ tablespoon oil olive oil, peanut oil, or vegetable oil
1 large onion
2 cloves garlic
1½ inch ginger
¼ teaspoon red pepper flakes or more to taste
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
3 cans (15 ounce each) chickpeas
2 cans (15 ounce each) diced tomatoes
1 cup water
1½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon garam masala
GARNISH
4 wedges lemon
2 tablespoons cilantro fresh coriander, or flat-leaf parsley, chopped
4 dollops yogurt or dairy-free yogurt
SERVE WITH (pick one)
4 portions basmati rice
4 naan bread
4 roti or chapati
DIRECTIONS
1. Warm up the oil in a large pan. Add finely chopped onion and fry for 3 minutes on medium heat, stirring often. Add grated garlic, grated ginger, and red pepper flakes, and fry 1 more minute.
2. Turn the heat down to low, add cumin, turmeric, and coriander. Stir with a wooden spoon and toast the spices for 1 minute, or until you smell their fragrant aroma.
3. Add drained and rinsed chickpeas and stir them in the spices, on medium heat, for 1 minute.
4. Add canned tomatoes, water, salt, and black pepper. Stir and simmer on medium-low heat for about 25 minutes or until you reach your desired consistency.
5. Turn the heat off, add the garam masala, stir, taste, and adjust for salt
6. Serve in a bowl with a squeeze of fresh lemon juice, chopped cilantro, and, optionally, a dollop of yogurt. This dish is excellent with basmati rice, naan, or roti
credit: theplantbasedschool.com