Updated: Aug 14, 2020
2 TBS Canola Oil
1 Large Onion, diced
1 TBS Salt
1 ½ TBS Minced Garlic
1 TBS Minced Fresh Ginger
2 TSP Cumin
2 TSP Chili Powder
1 TBS Turmeric
2 TBS Tomato Paste
1 (28 Ounce) can, diced tomatoes
2 (15 Ounce) cans chickpeas, drained and rinsed)
1 Cup Vegetable Stock
1 TBS Spice Spice Baby’s Curry in a Hurry Rub (Garam Masala)
Fresh Cilantro for Garnish
A Fresh Lime for Garnish
1. Heat the oil in a large sauté pan over high heat, add the onion and sauté for 5 minutes.
2. Add the salt, garlic, ginger and jalapeno and sauté for a few minutes more.
3. Add the cumin, coriander, chili powder, turmeric, Spice Spice Baby’s Curry in a Hurry Rub, and stir into the vegetables. This allows the essential oils in the spices to release.
4. Add the diced tomatoes, chickpeas, and stock. Bring to a boil.
5. Reduce heat to a simmer. Let the mixture simmer for 15-20 minutes and then add the tomato paste.
6. Garnish with fresh cilantro sprigs and a squeeze of fresh lime.
COMMENTARY I adapted this recipe from Miriam Schrieber, a fine home chef and author of several cookbooks. I like a bit more Garam flavor so I added more to my version, and I like a deeper tomato flavor so I upped the tomato paste. I also wanted the spices to get the time they need to release their flavors so I changed where they are added. I love this recipe and it is a great accompaniment to Tiki Masala or a Chicken Curry. Its also great as a main—served with some fresh Naan (Indian Flatbread) you can't go wrong. If you like things a bit spicier, feel free to add another jalapeno.
Keep it Spicy!