Ingredients
- 8 garlic clove cloves, chopped
- 2 jalapeos, chopped
- One 2-inch bit of fresh ginger root, peeled and chopped
- 1/4 cup vegetable oil
- 3 onions, reduce 1/4-inch dice
- two tablespoons ground cumin
- 1 tablespoon ground coriander
- 3/4 teaspoon red pepper cayenne
- 1 1/2 cups canned diced tomato plants
- Two 15-ounce cans chickpeas, drained and rinsed
- 2 cups water
- Salt
- two tablespoons cilantro leaves
Steps to make this recipe
- Inside a small mixer, combine the garlic clove, jalapeños and ginger root and tactic to a paste. Inside a large nonstick skillet, heat the oil. Add some onions and prepare over moderately high temperature until sizzling, about 3 minutes. Lessen the heat to moderate and prepare, stirring from time to time, before the onions are browned, about 7 minutes. Add some garlic clove paste and prepare, stirring, until aromatic, a couple of minutes. Add some cumin, coriander and cayenne and prepare, stirring, for one minute. Add some tomato plants and simmer over moderate heat until thickened, about 6 minutes. Add some chickpeas and water and simmer before the chickpeas are flavored using the gravy, 8 minutes. Season the chickpeas with salt, garnish using the cilantro and serve.
Serve With
Yogurt and naan.