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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 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
- 1 cooked rice
Instructions
1
In a large skillet, heat oil over medium heat. Add onion and cook until the edges begin to brown, about 5 minutes.
2
Add the ginger, cumin, coriander, cayenne, and turmeric. Stir to combine.
3
Stir in tomatoes and salt.
4
Add 1 c water, bring to a boil, and simmer covered about 10 minutes.
5
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.
6
Incorporate garam masala and lemon juice.