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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from several recipes I have found. Others were too tart, I wanted more spice and richer flavor. The cream at the end can be omitted if you want this to be vegan. The dried fenugreek leaves are hard to find but add a very nice flavor if you can find. If not they can be left out Ingredients:
1 tablespoon vegetable oil |
2 medium onions |
1 garlic clove |
1 hot green chili pepper |
1/2 inch fresh ginger |
1/2 teaspoon salt |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
1 teaspoon ground turmeric |
1 (14 ounce) can diced tomatoes with juice |
1 cup water |
2 (15 ounce) cans chickpeas, rinsed and drained |
2 teaspoons ground roasted cumin seeds |
1 tablespoon amchoor powder |
2 teaspoons paprika |
1 1/2 teaspoons garam masala |
1/2 teaspoon salt |
1/2 tablespoon dried fenugreek leaves |
1/4 cup cream |
Directions:
1. Mince onion, garlic, pepper and ginger in food processor.
2. Heat oil in pan.
3. Fry onion mixture with salt, till dry and starting to brown.
4. Add coriander, cumin, amchoor, paprik, garam masala and tumeric. Cook for another two minutes.
5. Add canned tomatoes and 1 cup of water. Scrape loose bits on bottom.
6. Add chickpeas. stir and simmer 15 minutes.
7. Add cream and dried leaves. Cook another 5 -15 min on low.
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