Ingredients
- 8 garlic cloves, chopped
- 2 jalapeno peppers, seeded and chopped
- 2 inches fresh ginger, peeled and chopped
- 1/4 cup oil (canola oil)
- 3 whole onions, diced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 3/4 tsp ground cayenne pepper (or less, to taste)
- 1 1/2 cups canned diced tomatoes
- 2 cans (15 ounces each) garbonzo beans, drained and rinsed (chickpeas)
- 2 cups water
- 2 tablespoons cilantro leaves, minced
How to Make
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Step 1: In a mini food processor (Magic Bullet) combine the garlic, jalapenos and ginger. Process to a paste.
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Step 2: In a large nonstick skillet, heat the oil. Then add the onions and cook over medium high heat until sizzling, about 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onions are browned - about 7 minutes.
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Step 3: Add the garlic paste to the onions and cook, stirring, until fragrant - about 2 minutes.
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Step 4: Add the cumin, coriander and cayenne and cook, stirring for 1 minute.
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Step 5: Add the tomatoes and simmer of medium heat until thickened, about 6 minutes.
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Step 6: Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the mixture with salt to taste.
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Step 7: To serve, ladle into bowls and garnish with the cilantro leaves.
We hope you enjoy this recipe!
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