Ingredients
- 2 tablespoons neutral oil such as olive or canola
- 1 tablespoon ground cumin
- 1 medium yellow onion finely diced
- 5 cloves garlic finely minced
- 1 1/2 tablespoons fresh ginger finely minced
- 2 green chilies finely minced (adjust to taste)
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 3/4 teaspoon chili powder
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans chickpeas drained and rinsed
- 1 teaspoon garam masala
- 2 teaspoons coconut sugar or other sweetener (optional)
- 1 1/2 tablespoons lemon juice
- Salt to taste
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the cumin and diced onion. Sauté for about 5 minutes until the onions are softened and lightly golden.
- Add the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant. Then stir in the ground coriander, turmeric, and chili powder.
- Pour in the crushed tomatoes and let simmer for 5 minutes. Add the chickpeas and a little water if the mixture is too thick. Simmer uncovered for 15-20 minutes, stirring occasionally. Once again, add a splash of water if needed to reach your desired consistency.
- Stir in the garam masala, coconut sugar, lemon juice, and salt. Cook for another minute to blend the flavors, then remove from heat and garnish with fresh cilantro before serving.
