- 1 teaspoon vegetable oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder/garam masala
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 can chickpeas
- 1 tomato, chopped
- 1/2 cup water
- 1 teaspoon fresh ginger
- 1/2 fresh green chili, minced
In a heavy pot with a lid heat oil to medium and add onions & garlic. Cook, stirring regularly for 5 minutes or so. You want the garlic and onions to actually start to brown.
Turn heat to medium low and add ground cumin, turmeric, cumin seeds, curry powder, coriander, paprika and salt. The spices should become fragrant when they hit the heat.
Stir for 60 seconds, then add the tomato and cook for another 3 minutes stirring regularly.
Add chickpeas and water and stir to combine.
Cover with a lid and cook for 10 minutes. It should be at a gentle simmer.
Add chili and ginger, stir for another 30 seconds and serve with rice.
Any leftovers are great in a tortilla wrap the next day.