Spicy Indian Chickpea Stew

local_grocery_store Ingredients

• 2 cans Chickpeas, drained and rinsed
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1-inch piece Ginger, grated
• 2 cups Tomatoes, diced
• 2 Green Chilies, chopped
• 1 teaspoon Cumin Seeds, whole
• 1 teaspoon Coriander Powder, ground
• 1/2 teaspoon Turmeric Powder, ground
• 1/2 teaspoon Garam Masala, ground
• to taste Salt
• for garnish Cilantro, chopped
• 1 Lemon, cut into wedges
• 2 tablespoons Cooking Oil
• 1/2 cup Water

restaurant_menu Method

1. 1.Heat oil in a large pan over medium heat.
2. 2.Add cumin seeds and let them splutter for a few seconds.
3. 3.Add chopped onions and sauté until golden brown.
4. 4.Add minced garlic and grated ginger. Sauté for another minute.
5. 5.Add diced tomatoes, green chilies, coriander powder, turmeric powder, and garam masala. Cook until the tomatoes are soft and mushy.
6. 6.Add the drained and rinsed chickpeas to the pan. Stir well to coat them with the spices.
7. 7.Pour in water, cover the pan, and let the stew simmer for 15-20 minutes, stirring occasionally.
8. 8.Season with salt to taste.
9. 9.Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
10. 10.Squeeze fresh lemon juice over the stew before eating for an extra burst of flavor.

lightbulb_outline Tips

• chevron_rightFor a creamier texture, you can mash some of the chickpeas with a fork before adding them to the stew.
• chevron_rightIf you like it extra spicy, add more green chilies or a pinch of red chili powder.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. The flavors will intensify even more!
• chevron_rightServe with a side of yogurt or raita to balance out the spiciness.