Viewing a specific version of this recipe
Show Master Version

Time edit

Authored by Shanzy
4 servings

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 onion diced
  • 1 tsp fresh ginger grated
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper Optional
  • 1/4 tsp turmeric
  • 3 plum tomatoes diced
  • 1 tsp sea salt
  • 1 1/2 c water
  • 19 oz cooked chickpeas
  • 1/2 tsp garam masala
  • 1 tsp fresh lemon juice
  • cooked rice

Instructions

1

Cook the rice.

2

In a large skillet, heat oil over medium heat. Add onion and cook until the edges begin to brown, at least 15 minutes.

3

Add the ginger, cumin, coriander, cayenne, and turmeric. Stir to combine.

4

Stir in tomatoes and salt.

5

Add 1 c water, bring to a boil, and simmer covered about 10 minutes.

6

Add chickpeas and the remaining 0.5 c water. Bring to a boil. Cover, turn heat to low, and simmer for 15 minutes or until water is mostly absorbed. Add a few tablespoons of additional water if needed.

7

Incorporate garam masala and lemon juice.