- 2 garlic cloves, chopped
- 1 jalapeno, chopped
- One 2-inch piece of fresh ginger, peeled and chopped
- 1/4 cup vegetable oil
- 1 bunch green onions, chopped + sprinkling of dehydrated onion (eyeball it). Or, 3 onions, chopped.
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- 2 cups dried chickpeas (soaked overnight)
- 2 cups water
- 2 tablespoons cilantro leaves
- In a food processor, combine garlic, jalapeno, & ginger. Process to a paste.
- When chopping green onions, separate the green from white.
- In a large skillet, heat the oil. Add the white stems of the chopped onions & dehydrated onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onions are browned, about 7 minutes.
- Add the garlic paste and cook, stirring, until fragrant, about 2 minutes.
- Add the cumin, coriander, and cayenne and cook, stirring for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes.
- Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes.
- Season the chickpeas with salt, garnish with cilantro and green onion.
- Serve with Greek yogurt & naan.
Recipe adapted via Food & Wine's Chef Recipes Made Easy. Every year my grandpa orders me a Food & Wine recipe book for Christmas. I have about five now, this one being the most recent (2011). Below, you can see how I changed up the recipe. My effort was to make this not so incredibly spicy, though even with my alterations (I used 1 jalapeno instead of 2, for instance), this still about burnt my tongue and lips off. But, still a very tasty dish. And cooking it is a delight--all those spices hitting the skillet make the entire kitchen bloom with that exotic scent. It's lovely.
Also, a note on onions: I don't like them. I hate getting a mouthful of onion, which is always somehow crunchy and slimy at the same time. So, I use scallions and dehydrated onions exclusively to get around the weird texture thing.