This vegetarian dish is an easy and delicious introduction to making Indian food at home.
1 tablespoon vegetable oil
2 medium onions, chopped
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
15-ounce can diced tomatoes
2/3 cup water 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1 lemon, juiced
Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger, and pepper and sauté for about five minutes, or until the onion and garlic are owned. Turn down the heat to medium-low, and add the remaining spices. Cook for two minutes, and then add the tomatoes and its juices, and stir to combine with the onions and spices. Add the water and chickpeas and simmer for 10 minutes. Add salt and lemon juice.
Serve as a side dish or over rice as a main course.
