Description
Chickpeas simmered in a savory, spiced tomato sauce just screams comfort food.
Ingredients
Scale
- 2 tbsp grapeseed or canola oil
- 1 tsp cumin seeds
- 1 medium yellow onion, chopped
- 1 large clove garlic, minced
- 1 small green serrano pepper, minced
- 1-inch ginger, peeled and grated
- 1/4 can tomato puree
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp cayenne pepper
- ½ tsp sugar
- 2 cans (14 ounces each) chickpeas, drained and rinsed
- ½ cup of water
- 1 tsp garam masala
- Kosher salt to taste
- Lemon wedges, for garnishing
- Fresh cilantro, chopped, for garnishing
Instructions
- In a Dutch oven or large saucepan, heat the oil over medium heat and add the cumin seeds. Bloom the seeds in oil for a minute, stirring frequently, the seeds will become a fragrant and medium shade of brown. Reduce the heat carefully to avoid burning the seeds.
- Add the onion, garlic, ginger, and serrano pepper. Cook for about five minutes, stirring often. Add the tomato puree and cook for another 10 minutes. Stir in coriander, turmeric, cayenne pepper, salt, and sugar.
- Raise the heat to medium-high and add the chickpeas and water. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop about 15 minutes.
- Garnish with a lemon wedge and sprinkle with fresh cilantro.
- Serve with naan or rice.