You should smell the wonderful aromas coming out of my kitchen!! I happen to love Indian food but it is normally labor intensive. This recipe is easy!! Your only expense might be a couple of spices you don’t have yet and I have other yummy recipes that use these spices so they won’t go to waste. The first time I saw Garam Masala, I thought it was wine, not a spice. ha! I’d heard of Marsala wine and that sounded close enough. (Not for this recipe I’m sure!!) I prefer to use a potato masher on my chick peas to break them down a bit. I actually use a pastry blender but the masher works well too. It helps to thicken the dish and I am not crazy about little hard balls..it’s a texture thing. I had to mash them for another dish one time and it turned out so well, it’s become my M.O. Enjoy this unique dish that takes you to another place.
Large skillet: saute till onion is translucent, then add spices
1 TBL. olive oil
1 1/2 tsp. cumin seeds ( I used 1 tsp. ground cumin)
1 yellow onion , diced
1 TBL. minced garlic
1 TBL. fresh ginger (I used the tubed Ginger)
1 green serrano chili pepper, seeded and diced
1 1/2 tsp. garam masala
1 1/2 tsp. ground coriander
1/2 tsp.ground turmeric
3/4 tsp sea salt
1/4 tsp. cayenne (optional)
ADD: to the spice mixture that is filling your home with wonderful smells!!!
28 oz. can of diced tomatoes with their juices
28 oz. of drained and rinsed chick peas. ( crush the chick peas before adding to mixture)
Serve on top of Basmati/ Jasmine rice
Garnish with a squeeze of fresh lemon and chopped cilantro if desired before serving
**You can use this mixture on top of a potato if you are grain free or just need more options
