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Prep time
10 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
A typical North Indian dish that incorporates traditional Indian spices with garbanzo beans (chickpeas) in a tomato, onion gravy —WarriorInTheKitchen
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Ingredients
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4 cups
chickpeas
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1
medium onion
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1/2 cup
crushed tomatoes (or 2 fresh roma tomatoes, diced)
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2 tablespoons
grated ginger
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3-4
cloves garlic
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1 cup
water (adjust as needed)
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2 tablespoons
avocado oil
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2
whole bay leaves
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2
whole dry chili peppers
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cinnamon stick pieces
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1/2 teaspoon
cumin seeds
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1 teaspoon
salt
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1/2 teaspoon
turmeric powder
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2 teaspoons
paprika
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red chili powder (optional to add spice)
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2 teaspoons
chana masala powder (ok to omit if you don't have on hand)
Directions
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Heat avocado oil in pan
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Add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
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Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
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Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
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Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
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Let simmer for about 5 minutes with lid on.
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Add cooked chickpeas, mix well and let cook for 7-10 minutes.
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