2-3 Tablespoons canola oil
2 cups onion, small dice
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon ground coriander
2 cloves garlic, minced
2 cups diced tomatoes
2 cups vegetable stock
3 cups chickpeas, drained
1/2 cup cilantro, chopped + extra for garnish
1/2 teaspoon garam masala
Salt
Sour cream or yogurt
Serve with Basmati Rice or Naan Bread.
YIELD: 2 servings
INSTRUCTIONS:
- If serving with basmati rice, prepare according to package instructions. (For serving size of 2, use 1 cup uncooked basmati rice).
- Heat a large pan over medium heat, add 2 Tablespoons canola oil, onions and a pinch of salt. Cook, stirring occasionally, for 5 minutes or more until onions soften. Adjust the heat if necessary so that the onions don't brown.
- Add the seven spices to the onions and cook for another 2 minutes. If the mixture seems too dry, add more canola if necessary.
- Add the garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes, stir and cook for 2-3 minutes.
- Add the vegetable stock, stir in the chickpeas, and season with salt
- Bring the mixture to a light boil, then reduce heat and simmer uncovered, stirring occasionally, for approximately 30 minutes until the curry thickens.
- Stir in the garam masala, chopped cilantro, and season with more salt if necessary. Cook for another 1-2 minutes.
- Serve with basmati rice or Naan bread. Top with a dollop of sour cream or yogurt. Garnish with fresh cilantro leaves.