Tender chickpeas simmered in a thick, spiced tomato-onion sauce with garam masala, ginger and a hint of heat, brightened with lemon and served over fluffy basmati rice.
15m prep · 35m cook · 4 servings Gluten-Free
Ingredients Instructions
2 can (15 oz) Chickpeas 1 can (14.5 oz) Diced Tomatoes 1 whole Yellow Onion 4 cloves Garlic 1 tbsp Fresh Ginger 2 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Ground Coriander ½ tsp Ground Turmeric ¼ tsp Cayenne Pepper 2 tbsp Tomato Paste 2 tbsp Olive Oil 3 ½ cups Water 1 ½ tsp Salt 1 whole Lemon ¼ cup Fresh Cilantro 2 cups Basmati Rice
Instructions 1 Rinse the basmati rice in a sieve under cold water until the water runs mostly clear. Combine the rice, 3 cups water and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat, about 5 minutes. 2 Reduce the heat to low, cover and simmer 15 minutes, until the water is fully absorbed and small steam holes appear on the surface. Remove from the heat and rest, covered, 10 minutes, then fluff with a fork; the grains should be tender and separate. Continue with the curry while the rice cooks and rests. 3 While the rice comes to a boil, heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring often, 10 to 12 minutes, until soft and golden brown at the edges. Lower the heat slightly if it starts to scorch. 4 Add the garlic, ginger, garam masala, cumin, coriander, turmeric and cayenne. Stir for 1 minute until very fragrant, without letting the spices burn. 5 Add the tomato paste and stir 30 seconds until it darkens slightly. Pour in the diced tomatoes with their juice and 1/2 cup water, scraping up anything stuck to the bottom of the pot. 6 Add the chickpeas and 1 tsp salt. Bring to a simmer, about 3 minutes, then cook uncovered 15 minutes, stirring occasionally, until the sauce is thick and clings to the chickpeas. Mash a few chickpeas against the side of the pot for extra thickness. 7 Remove from the heat and stir in half the lemon juice. Taste and add more lemon juice and salt until the sauce tastes bright and well seasoned. Serve over the basmati rice, topped with fresh cilantro. Estimated nutrition (per serving) Calories 650 kcal
Protein 19g
Carbs 119g
Fat 11g
Fiber 13g
Sodium 1365mg
Sugar 11g
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