Ingredients
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1 tablespoon vegetable oil
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1 clove garlic (peeled and minced)
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1 tablespoon ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon ground cayenne pepper
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1 teaspoon ground turmeric
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6 tablespoons chopped tomatoes
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1 cup water
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4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
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2 teaspoons ground roasted cumin seeds
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1 tablespoon amchoor powder
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2 teaspoons paprika
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1 teaspoon garam masala
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1/2 teaspoon salt
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1/2 lemon (juiced)
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2 teaspoons grated fresh ginger
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2 medium onions (peeled and minced)
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1 fresh, hot green chili pepper (, , minced)
Instructions
- Heat oil in a large skillet.
- Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
- Turn heat to medium-low.
- Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
- Stir for a few seconds.
- Add the tomatoes.
- Cook the tomatoes until browned lightly.
- Add chickpeas and a cup of water and stir.
- Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
- Cook covered for 10 minutes.
- Remove the cover add the minced chili and ginger.
- Stir and cook uncovered for 30 seconds.