Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant and onion is gold brown, add 1 ripe tomato (thinly sliced into half-moons) and stir until tomato has melted into the onion mixture. Add the ground toasted cumin seeds, ¼ tsp each turmeric and cayenne pepper, ¾ tsp salt, a ½ tsp ground black pepper, and 1 jalapeño (seeded and cut into half-moon slices). Stir frequently, cooking uncovered for 6 mins. Add 30 oz canned chick peas with liquid and ¼ cup water. Bring to a boil, then reduce to a simmer. Cook uncovered until flavors meld (about 15 mins). Recipe from Healthy Indian Vegetarian Cooking by Shubhra Rahimeni. (May 2015)
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