This flavorful Indian curry made of chickpeas in a spicy tomato sauce was a big hit at a recent event we attended. We’ve had so many requests for the recipe that we decided to share it here for everyone. Enjoy!
2 tablespoons olive oil
2-3 garlic cloves, minced
1 large onion, diced
5 teaspoons ginger, minced
Salt to taste
2 teaspoons ground coriander
1 1/2 teaspoons chili powder (or more if you like it spicy)
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
2 teapoons garam masala
(2) 15 ounce cans chickpeas, rinsed and drained
14 ounces San Marzano plum tomato
8 ounces vegetable broth
1 cup cilantro minced
Sauté the onion in olive oil until it softens.
Add the garlic, ginger, and all the ground spices and stir constantly so the spices don’t burn. Cook until the garlic is fragrant, about one minute.
Add the tomatoes, chickpeas, salt and the vegetable broth.
Bring to a boil and reduce heat. Simmer on low for one hour or until sauce thickens, stirring often.
Taste and adjust seasonings as necessary. Serve and top with cilantro.
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