1/2tbspghee,or 1/2 tbsp butter and a splash of olive oil
1tspgrated ginger root
1/2jalapeno pepperfinely chopped
1tbspground coriander powder
1/2tspgaram masala powder
2-1/2 cupscooked chickpeas,drained
1/2 cup water
For the garnish
Measure out the spices except for the cumin seeds, and put them in a small bowl.
Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can't find ghee). Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and saute until it's slightly soft, 2 to 3 minutes. Add the garlic and cook for 2 minutes. Add ginger and jalapeno and cook one minute longer. Add the spice mixture you made in Step 1, then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down, 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Stir, bring it to a boil, and then decrease the heat to a simmer. Cook for 10 minutes, and then squish a few of the chickpeas with the back of a spoon to thicken the sauce before serving. Garnish with cilantro and yogurt. For a full meal serve with rice or roti, a traditional Indian flatbread.
This recipe is adapted from Good and Cheap, by Leann Brown. To download a free PDF or buy a print copy of Good and Cheap, visit www.leannebrown.com.