No one would know it only takes 35-40 minutes from prep to finish. We’ve made variations on this sort of dish for our events, and so can you! Have fun experimenting! 🙂
What you’ll need
1 tablespoon (15 mL) coconut oil
1 1/2 teaspoons (7 mL) cumin seeds
1 yellow onion, diced
1 tablespoon (15 mL) minced fresh garlic
1 tablespoon (15 mL) minced peeled fresh ginger
1 green serrano chile pepper, seeded, if preferred, and minced
1 1/2 teaspoons (7 mL) garam masala
1 1/2 teaspoons (7 mL) ground coriander
1/2 teaspoon (2 mL) ground turmeric
3/4 teaspoon (4 mL) fine-grain sea salt, plus more as needed
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices*
1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
1 cup (250 mL) dry/uncooked basmati rice, for serving**
fresh lemon juice, for serving
fresh cilantro, chopped, for serving
In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using, but you SHOULD use it!), and cook for 2 minutes more.
Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes or my fresh option). You can leave some chunks of tomatoes for texture.
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
Serve over cooked basmati rice (or Naan/Kulcha), if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.