Explore this recipe
Required Equipment
- Large sauté pan
- Wooden spoon
- Microplane or grater
- Chef's knife
Utilized Devices
Cooking Techniques
- tempering spices
- simmering
Ingredients
- 30 mlNeutral oil
- 3 gCumin seeds
- 225 gYellow onion — finely diced
- 12 gGarlic cloves — minced
- 15 gFresh ginger — grated
- 10 gSerrano chile — minced
- 6 gGround coriander
- 6 gGaram masala
- 3 gGround cumin
- 3 gTurmeric
- 1.5 gKashmiri chili
- 410 gCrushed tomatoes
- 850 gChickpeas — drained
- 240 mlWater
- 6 gKosher salt
- 30 mlLemon juice
- 10 gFresh cilantro — chopped
Instructions
Heat oil in a wide pot over medium heat, add cumin seeds, and bloom until fragrant.
Stir in onion with a pinch of salt and cook 8 minutes until deeply golden.
Add garlic, ginger, and serrano; cook 1 minute, then stir in coriander, garam masala, cumin, turmeric, and chili until toasty.
Pour in crushed tomatoes and simmer 5 minutes until thick and reduced.
Add chickpeas, water, and salt, bring to a simmer, cover, and cook 12 minutes for the flavors to meld.
Finish with lemon juice and cilantro; adjust seasoning and serve with rice or flatbread.
Chef Tips
- ⭐Sauté the onions until caramelized—they add sweetness and depth.
- ⭐Mash a handful of chickpeas into the sauce near the end for extra body.
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Nutritional Highlights
- ✓Chickpeas deliver 12 g of fiber per serving
- ✓Naturally vegan and gluten-free
Dietary Notes
Compliant With
Allergens
- Made without common allergens
FAQ
Can I use dried chickpeas?
Absolutely—soak 1 1/2 cups dried chickpeas overnight, cook until tender, then proceed with the recipe.
How spicy is it?
Leave out the serrano or swap Kashmiri chili for mild paprika to keep it gentle.
Nutrition
| Calories | 360 |
| Protein | 15 g |
| Carbs | 52 g |
| Fat | 11 g |