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 diced tomatoes, undrained
Instructions
- Step 1: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Add the garam masala and turmeric powder and cook for 30 seconds, stirring constantly, until fragrant.
- Step 4: Add the drained and rinsed chickpeas and the diced tomatoes (with their juice). Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Season with salt and pepper to taste. Serve hot with rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce.
- Garnish with a dollop of plain yogurt and fresh cilantro for a vibrant presentation and cooling contrast to the spices.
- For a richer flavor, toast the garam masala and turmeric powder in a dry pan for 30 seconds before adding them to the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American