Ingredients
Scale
- 1 cup dried chickpeas
- 2 tbsp olive oil
- 1 white or yellow onion, finely diced
- 2 tbsp fresh grated ginger
- 4 cloves garlic, minced
- 2 tsp garam masala
- 1 tsp each coriander, cumin
- ¼ tsp salt
- 1 14.5-oz can diced tomatoes
- 1 ½ cups water
- to serve: rice, lemon, cilantro, yogurt
Instructions
- Soak the dried chickpeas in water for 1 to 2 hours (or up to 8 hours) in a pot.
- Drain the soaked chickpeas, cover them with fresh water in a pot, bring to a boil, and then simmer for 45 to 60 minutes until tender. Drain and set aside.
- In a large skillet or pot, heat olive oil over medium heat. Add the diced onion, grated ginger, minced garlic, garam masala, coriander, cumin, and salt. Cook until the onion is softened and fragrant, about 3 to 5 minutes.
- Stir in the diced tomatoes, water, and cooked chickpeas. Cover and cook for about 10 to 15 minutes, stirring occasionally, until heated through and flavors meld. Season with additional salt or garam masala as preferred.
- Serve warm, accompanied by rice, a squeeze of lemon juice, fresh cilantro, and optionally a dollop of yogurt. Enjoy with naan!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
If using canned chickpeas, skip the soaking and boiling steps.
Adjust the spices according to your taste preference.
Serve with naan or as a side dish for any meal.
- Prep Time: 75 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg