Yield: 4 Servings
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 to 3 garlic cloves, minced
- Two 15- to 16-ounce cans chickpeas, drained and rinsed
- 1 to 2 teaspoons garam masala or good-quality curry powder
- 1/2 teaspoon turmeric
- 2 teaspoons grated fresh or jarred ginger
- 2 large tomatoes, diced
- 1 tablespoon lemon juice
- 1/4 cup minced fresh cilantro, or to taste
- Salt to taste
- Hot cooked grain (rice, quinoa, or couscous), optional
- Heat the oil in a wide skillet. Add the onion and saute until translucent. Add the garlic and continue to saute until the onion is golden.
- Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stew like, but not soupy; add a little more water, if needed.
- Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.