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Under 30 minutes
Inspired by allrecipes.com
Under 30 minutes
Ingredients
for 4 servings
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- ginger, peeled and grated, 1 inch (2 1/2 cm) piece
- 1 jalapeño, or green chile, seeded and sliced
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups fresh tomato (400 g), diced
- 15 oz chickpeas (425 g), drained and rinsed, 2 cans
- ½ cup water (120 mL)
- ½ lemon, juiced
- ¼ cup fresh cilantro (10 g), chopped
Nutrition Info
- Calories 268
- Fat 6g
- Carbs 43g
- Fiber 12g
- Sugar 11g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
Ingredients
for 4 servings
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- ginger, peeled and grated, 1 inch (2 1/2 cm) piece
- 1 jalapeño, or green chile, seeded and sliced
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups fresh tomato (400 g), diced
- 15 oz chickpeas (425 g), drained and rinsed, 2 cans
- ½ cup water (120 mL)
- ½ lemon, juiced
- ¼ cup fresh cilantro (10 g), chopped
Nutrition Info
- Calories 268
- Fat 6g
- Carbs 43g
- Fiber 12g
- Sugar 11g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Inspired by allrecipes.com
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
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Submit your recipe here.Tips
Jay Sharma
This is coming from an Indian, and I gotta say, this recipe is really simple and yet amazing! This comes close enough to my mom’s recipe which is really intricate and complex. Would definitely recommend it to anyone craving for some Indian food 😍
3 years agoHelpful (267)munotshubham
Few tips, 1) Avoid using canned chick peas, get raw ones and soak it overnight and then boil it in a pressure cooker with some tea. 2) If you happen to go to an Indian store, get “Chole Masala” and use that instead of Garam masala 3) Use green chilies from Indian store rather than jalapeños. This will elevate your dish and make it more Indian style
3 years agoHelpful (121)belenchis
Add some spinach at the end... it was great!
3 years agoHelpful (80)Jenna Meenan
added potatoes to mine and some pilau rice
3 years agoHelpful (78)Damian Martinez
If you don’t have any turmeric, curry powder is just as fine
3 years agoHelpful (54)Jordan Smith
So yummy! The more spice you add, the better it is! Served with risotto & greens
3 years agoHelpful (48)Susan Molina-Baker
The video specifies 1 tbsp of lemon juice vs the written instructions says to add half of a lemon. I would actually stick with the tablespoon because it came out a little too tangy and I had to add more water.
3 years agoHelpful (42)kryppz
I added a bit of coconut milk to it to add that element of coconut-curry to it.
3 years agoHelpful (40)virginiaelizondo
I didn’t have fresh garlic, fresh ginger, or fresh tomatoes, so I used 1 tsp garlic powder, 1/2 tsp dried ginger, and one can diced tomatoes. Very flavorful and very good.
3 years agoHelpful (34)Taimor Orya
I would recommend putting tomatoes after the onions, then you get the recipe like it’s from India
3 years agoHelpful (27)Cassandra Thibault
Added more turmeric, switched the 2 tbsp of garam masala to 1 + one tbsp of kitchen king, with one tsp of ground coriander. Made a paste with that and the garlic/ginger. Then fried one tbsp of cumin seeds before adding the paste then onions and finally tomatoes, letting it simmer with one bay leaf and some curry leaves, blended everything and added chickpeas
3 years agoHelpful (25)Amy Phelan
Loved this recipe! Also added a table spoon of curry powder
3 years agoHelpful (20)