Easy Chickpea Curry

Ingredients

  • 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.