This hearty, saucy chickpea and tomato dish is full of warming spices making it one of my favourite Indian dishes.
Heat a large pot over medium heat. Add oil, asafoetida, cumin, ginger, cilantro, and green chilies and roast for 1 minute.
Next add ground coriander, cardamon, cloves, chilli powder, cinnamon, nutmeg and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add pureed tomatoes and chickpeas and salt. If the mixture looks a little too thick, add up to 1 cup water to make a stew consistency.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to maintain a simmer for 15-20 minutes, or until thick and stew-like. Stir occasionally. Add coconut sugar and stir.
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.
Ingredients
Directions
Heat a large pot over medium heat. Add oil, asafoetida, cumin, ginger, cilantro, and green chilies and roast for 1 minute.
Next add ground coriander, cardamon, cloves, chilli powder, cinnamon, nutmeg and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add pureed tomatoes and chickpeas and salt. If the mixture looks a little too thick, add up to 1 cup water to make a stew consistency.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to maintain a simmer for 15-20 minutes, or until thick and stew-like. Stir occasionally. Add coconut sugar and stir.
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.
