I crave Indian food often. There’s something about the smell of all those wonderful spices filling up the house. The way a good Indian dish has so much flavor – but doesn’t overwhelm you. This is one of my favorite meals to make, even more so when it’s chilly out. A dish like this can make a chickpea fan out of anyone.
1 tablespoon olive oil
1 large white onion, minced
1 garlic clove, minced
3 teaspoons grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
2 teaspoons cumin seeds, toasted
2 teaspoons paprika
1 tablespoon ground coriander
2 teaspoon garam masala
2 cups tomatoes, diced small or 1 15-ounce can of diced tomatoes with their juice
4 cups cooked chickpeas or 2 15-ounce cans chickpeas, rinsed well
1/2 cup water
1 lemon, juiced
Heat the oil in a large skillet on medium heat. Add the onions, garlic, and ginger. Saute until onions are transparent, about 5 minutes. Turn the heat down to medium low and add the cumin coriander, cumin seeds, cayenne, turmeric, paprika and garam masala. Cook the spices into the onions for a couple of minutes, they should be brownish in color.
Add the tomatoes along with their juice, and combine well. Next add the chickpeas, water, and juice from the lemon. Simmer it all together for about 10-15 minutes. The smell will have everyone hungry and ready to eat, but it also reheats well for the next few days. I’m serving this with rice, but it’s also fantastic by itself.
*Notes – To toast the cumin seeds, set a small saute pan on medium heat and cook them for just a few minutes. If they get a darker color to them – they’re overcooked. It should be just enough to bring the flavors out.
-Also having the spices mixed together before cooking really helps – I’ve burned my food while digging for proper spices.