Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup tomato puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lemon
- 2 tbsp cooking oil (ghee or vegetable oil)
- Salt to taste
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown (about 5 minutes).
- Stir in minced garlic and ginger; cook for another minute until fragrant.
- Add ground cumin, coriander, turmeric, and garam masala. Stir for about 30 seconds.
- Pour in the tomato puree and let it simmer for about 5 minutes until thickened.
- Stir in the chickpeas along with enough water to reach desired consistency. Simmer for an additional 10 minutes.
- Finish with lemon juice and garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg