Ingredients
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
- 1 jalapeno or chili pepper, finely diced, adjust for desired spice
- 1 tsp cumin seed
- 1 tsp mustard seed
- 2 tsp coriander
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 TBSP garam masala
- 2 15 oz cans chickpeas, drained
- 28 oz can diced tomatoes
- 1 TBSP tomato paste
- 1/2 lemon, juiced
- 1/2 bunch cilantro, chopped, plus more for garnish
To Serve
- basmati rice, cooked according to package
- garlic naan, gluten free if desired
Method
- Heat 1 TBSP of oil or water (if oil free) in a large skillet over medium low heat.
- Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
- Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Add the lemon juice. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
- Serve hot alongside rice, greens or veggies and top with fresh cilantro.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Thank you! When do you put the lemon juice in?
Hey Adrienne! I forgot to add the lemon juice on the recipe card; sorry about that! It’s been updated it accordingly. I hope you enjoy this recipe 🙂