Ingredients
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1 tablespoon grated fresh ginger
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2 tablespoons chopped garlic
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1 bay leaf
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1/2 inch cinnamon stick
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2 medium tomatoes, chopped
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1 teaspoon ground coriander
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1/2 teaspoon turmeric
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salt
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1/4-1/2 teaspoon cayenne pepper
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2 (15 ounce) cans garbanzo beans, rinsed and drained
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1/2-1 teaspoon garam masala
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1 tablespoon fresh lemon juice
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2 medium onions, chopped
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1 1/2 teaspoons cumin seeds
Instructions
- In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
- Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
- Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
- Add the tomatoes, coriander, turmeric, salt, and cayenne.
- Check for seasoning, adding more as you prefer.
- Bring to a boil.
- Add garbanzo beans (chickpeas), cover, and reduce heat.
- Simmer on low for 10-15 minutes.
- Stir in garam masala and lemon juice just before serving.
- Garnish with a sprinkle of chopped cilantro if you desire.
- Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).