Spicy Indian Chickpea Curry
Ingredients
| 4 (16 oz) cans chickpeas, drained and rinsed | ||
| 1/2 cup vegetable oil | ||
| 1 tsp whole cumin seed | ||
| 2 medium onions, chopped | ||
| 2 jalapeno or other hot chilies, seeded and diced | ||
| 2 medium ripe tomatoes | ||
| 4 tsp garam masala | ||
| 1 tsp ground ginger | ||
| 1 tsp turmeric | ||
| kosher salt and black pepper to taste | ||
| 4-6 cups water or if you want non vegetarian, use chicken stock |
This is vegetarian food at it’s best.
- Chop the onions and chili peppers.
- In a large pan, heat oil over medium-high heat.
- Add the cumin seed and cook, stirring, frequently so they don’t stick. Cook until they start to pop. About 1-2 minutes.
- Add the onions and reduce the heat to medium.
- Cook for about 10 minutes, stirring frequently.
- Mix the spices with 3 tbs of water, let stand for 5 minutes, then add to the onions, stirring and cook for about 5 minutes.
- Core and chop the tomatoes and add to the pan. Stir well.
- Add the chickpeas to the pan and stir well to coat.
- Season with salt and pepper and add enough water or stock to cover.
- Bring to a simmer and cook for at least 30 minutes to allow flavors to mingle.
- Add more water if necessary or increase the heat if mixture seems to liquidy.
- Taste for seasoning and adjust if necessary.
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