A healthier remake of the frozen grocery store version of a traditional Indian dish.
- 4 Tbsp coconut oil
- 1 medium yellow onion diced
- 1 Tbsp ground cumin
- 3/4 tsp sea salt divided
- 6 cloves garlic minced
- 2 Tbsp fresh ginger grated
- 1/2 cup fresh cilantro chopped
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 28 ounce can pureed or finely diced tomatoes if unsalted, you’ll add more salt to the dish
- 2 15 ounce cans chickpeas drained
- 1 tsp garam masala
- 2 Tbsp lemon juice
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Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and half of the salt
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Add garlic, ginger, cilantro to a food processor to pulse into a paste or you can just mince it. Then, add to the pan with the onions.
Next add ground coriander, chili powder, and turmeric and stir to coat. Add more coconut oil at this point if desired or it's starting to look dry or stick to the pan.
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Add diced tomatoes and chickpeas and the remaining salt. Look for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
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Maintain a simmer for 15-20 minutes or until the mixture is thick and stew-like. Stir occasionally.
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When the stew is thick and bubbly, feel free to add more spices if you wish to adjust the flavoring. After that you can remove it from the heat and add lemon juice and garam masala. Stir to mix and let it cool before serving it. I served mine over cauliflower rice, but feel free to use regular rice, brown, basmati, or sweet potatoes or roasted vegetables.