- 2 tablespoons vegetable oil or 2 tablespoons canola oil
- 1 medium Spanish onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium jalapeno pepper, seeded and minced
- 2 teaspoons curry powder, to taste
- 1 tablespoon garam masala
- 1 (6 ounce) can tomato paste
- 3 cups water
- 3 (15 ounce) cans chickpeas, drained (garbanzo beans)
- 2 tablespoons fresh lemon juice
- salt, to taste
- 4 cups cooked rice
- 2 tablespoons chopped cilantro (optional)
Directions See How It's Made
- First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
- Add onions and saute approx. 2 mins, until golden brown.
- Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
- Return to heat and stir in water.
- When everything is mixed thoroughly, stir in chickpeas and lemon juice.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Taste for seasoning, adding salt if necessary.
- You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
- To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
- Garnish with cilatro if you wish.