Ingredients
- 1 tablespoon canola oil or other vegetable oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small Thai bird chili, chopped
- 2 large tomatoes, chopped
- 1 ½ teaspoons paprika
- 1 teaspoon salt, or as needed
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon freshly squeezed lemon juice
- 2 15-ounce cans chickpeas, drained
- 2 tablespoons minced cilantro
- Cooked rice for serving (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
364 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 16 grams dietary fiber; 12 grams sugars; 16 grams protein; 1112 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
1 1/2 hours
Dining and Cooking