Easy, flavorful, hearty and delicious, this chickpea curry is a go-to vegetarian dish. You can pair it with cooked basmati rice or with roti or naan. However you decide to enjoy it, just make sure you're its on a cozy evening, with soft music in the background, surrounded by friends and family. Can't do much better than that.
Yield: 4 Servings
2 tbsp. ghee/vegetable oil 1 medium onion, chopped
2-3 garlic cloves, minced 11/2 inch ginger, grated
1-2 serrano peppers, chopped (optional) Two 15 ounce cans chickpeas, drained and rinsed
2 medium tomatoes, diced 11/2 tbsp. Chana Masala
11/2 tsp. sea salt or to taste 3 cups water
1/4 cup cilantro, finely chopped
1. Heat the oil in a wide skillet over medium heat. Add the onion and sauté until onion is translucent. Add the garlic, ginger and pepper, and continue to sauté until the onion is golden.
4. Add the chickpeas, tomatoes, salt, spice blend and water. Mix well.
5. Cover and cook on medium-low heat until chickpeas are moist and stew-like (about 10 minutes); add a little more water, if needed.
6. Garnish with cilantro and serve over basmati rice, brown rice, quinoa, naan or roti.