Bakin and Eggs and knew it would be a great combination. I love chickpeas and finding more meatless meal options, and Dave would get his Indian spices. We both really liked the way this turned out. Although my wimpy tongue did need a tall glass of water near by!
You will need:
*1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
*2 teaspoons fresh ginger, grated
*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
*1 15oz can diced tomatoes (do not drain!)
2/3 cup water
*2 15oz cans chickpeas, drained and rinsed
*1/2 teaspoon salt
*1/2 lemon, juiced
*cooked rice and naan for serving, optional
1. Heat oil in a large skillet over medium heat. Saute onion for about 5 minutes or until softened. Add garlic and ginger, cook for another 2-3 minutes.
2. Switch the burner to medium-low heat. Add the coriander, cumin, cayenne, turmeric, paprika, and garam masala to the onion mixture. Cook for about 1-2 minutes; then add the tomatoes. Next, add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
3. Serve over rice and/or naan if desired.