This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
Step 3
Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.
Menu Suggestions
Step 4
Omit the option of a plain cooked grain; see the menu with Curried Cashew Couscous (page 93).
Step 5
If you choose to serve this with a plain cooked grain, as suggested in the recipe, complete the meal with fresh flatbread and Fruitful Red Slaw (page 177).
Step 6
If time allows, make Apricot Chutney (page 225) as an accompaniment with any menu.
nutrition information
Step 7
Calories: 320
Step 8
Total Fat: 6g
Step 9
Protein: 12g
Step 10
Carbohydrates: 56g
Step 11
Fiber: 6g
Step 12
Sodium: 645mg
