|
| Source: adapted from http://cookieandkate.com/ |
|
Prep time: 20 mins Cook time: 20 mins
|
|
|
Serves: 4
|
| Note: instant family favourite, healthy and couldn't be easier |
| INGREDIENTS: |
|
|
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 yellow onion, chopped
1/2 tablespoon minced fresh garlic (about 3 cloves)
1/2 tablespoon peeled and grated fresh ginger (about a 1/2-inch piece)
3/4 teaspoons garam masala
3/4 teaspoons ground coriander
1/4 teaspoon ground turmeric
|
|
1/2 teaspoon salt
dash cayenne pepper
1/2 can (14 ounces) diced tomatoes
1 cans chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
1/4 cup coconut milk
serve with rice
optional: Lemon wedges, for garnishing
Fresh cilantro, chopped, for garnishing (optional)
|
|
|
|
In a a large saucepan, toast cumin seeds in oil a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
Stir in the onion, garlic, and ginger. Cook for about five minutes, stirring often. Stir in the garam masala , coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
Add the tomatoes and coconut milk.
Add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro.
|
|
|
