Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can crushed tomatoes
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 2: Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Step 3: Stir in garam masala and turmeric powder, cooking for 30 seconds until fragrant.
- Step 4: Add drained and rinsed chickpeas and crushed tomatoes to the skillet. Bring to a simmer.
- Step 5: Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- Step 6: Serve hot with rice or naan bread. Garnish with fresh cilantro if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to prevent sticking.
- Serve with a dollop of plain yogurt or a swirl of coconut cream for extra richness and coolness.
- For a deeper flavor, toast the garam masala and turmeric in a dry pan for a minute before adding them to the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American