Servings 4

ngredients

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 jalapeno, seeded and sliced
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups fresh tomato, diced
• 15 oz chickpeas, drained and rinsed 
• 1/2 cup water
• 1/2 lemon, juiced
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat olive oil in a large stock pot over medium-high heat.
2. Add onion and cook until onion becomes translucent and begins to brown , about 3-5 minutes.
3. Add garlic, ginger, and jalapeno. Continue to cook over medium heat until garlic is fragrant and jalapeno is tender, about 3-4 minutes.
4. Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
5. Add tomatoes, chickpeas, and water. As tomatoes break down, the mixture should take on the texture of a thick stew.
6. Add more water if needed before bringing everything to a simmer and then cover with a lid.
7. Once covered , cook for 15 minutes while stirring occasionally.
8. Remove lid, reduce heat to low and mix in lemon juice and chopped cilantro. 
9. Cook over low heat for 1-2 minutes.
10. Serve over basmati rice.