Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and 1 tsp salt, bring to a boil, then cover and simmer for 10 mins. Add 28 oz organic chickpeas (drained) along with 1 cup of the chickpea broth. Bring to a boil, then cover and simmer for 15 mins. Add ½ tsp garam masala and 1 tsp lemon juice, then simmer uncovered for another 5 mins. Serve with rice and/or naan (we substituted with whole wheat pita as a lower fat option). This recipe is from At Home
With Madhur Jaffrey (chickpeas in sauce). (Sept. 2014)
Cooking Adventures 