Categories: Indian, Vegetarian

Ingredients

• 1 tbsp vegetable oil
• 1 medium onions, minced
• 1 clove garlic, minced
• 1 tsps fresh ginger, grated
• 1 fresh jalapeño pepper (or serrano or Thai bird chiles, depending on how spicy you like it), seeded and minced
• 1/2 tbsp ground coriander
• 1 tsps ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 1 tsps cumin seeds, toasted and ground
• 1/2 tbsp amchoor powder* (or juice of 1/2 lemon)
• 1 tsps paprika
• 1/2 tsp garam masala
• 1 cups tomatoes, diced small (or 15 oz. can of diced tomatoes with the juice)
• 1/3 cup water
• 1 cups cooked chickpeas (or two 15 oz. cans, drained and rinsed)**
• 1/4 tsp salt
• 1/4 lemon, juice of

Directions

1. a large saucepan or sauté pan, heat the vegetable oil on high flame and sauté the onions, garlic, ginger, and chile pepper for about 5 minutes. Turn the flame down to medium-low and add the spices: coriander, cumin, cayenne, turmeric, ground cumin seeds, amchoor powder (if using), paprika, and garam masala. Cook for about a minute and then stir in the tomatoes, water, and chickpeas. Let simmer for about 10 minutes. Stir in the salt and lemon juice (use the juice of a whole lemon if you aren’t using the amchoor powder). Serves 6-8.

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