Indian-style chickpeas simmered in tomatoes, ginger-garlic paste, and spices are comfort food at its best, so you're going to want enough for lunches as well as dinner — and this recipe makes plenty. It goes together quickly using canned chickpeas as the base. The recipe is a Yummly original created by Prerna Singh.
- 1 red onion (2 cups chopped)
- 3 inches fresh ginger
- 20 garlic cloves (about 1 head)
- 6 Tbsp. canola oil
- 2 tsp. cumin seeds
- 3 Tbsp. ground coriander
- 1 Tbsp. salt (or a little less to taste)
- 2 tsp. ground turmeric
- 2 tsp. Garam Masala
- 1 can diced tomatoes (28 oz. per can)
- 4 cans chickpeas (15.5 oz per can)
- 3 cups water
- 1 cup cilantro (leaves and tender stems)
- Finely chop the onion. Scrape peel from the ginger with a spoon, then coarsely chop ginger. In a food processor, blend the ginger and garlic together into a smooth paste, scraping the sides several times. (You'll have enough for this recipe plus extra for another use.) Set 2 tablespoons of ginger-garlic paste aside and refrigerate the remainder, covered, for up to one week.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the cumin seeds, and when they start to sizzle, add the onion. Reduce heat to medium and cook, stirring occasionally, until onion turns golden brown, 12-14 minutes. Meanwhile, prepare the seasonings.
- Combine the coriander, salt, ginger-garlic paste, turmeric, and garam masala in a small bowl. Add to browned onions in pot and stir well. Cook, stirring, over medium heat, until fragrant, about 30 seconds.
Unlock full nutritional details with subscription
|Calories510Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes