Sign up for our monthly email!
Ingredients
- 3 tbsp. canola oil
- 1 medium white or yellow onion finely diced
- 6 cloves garlic, minced
- 2 tbsp. fresh ginger, minced
- 2-3 fresh green chilies, sliced with seeds
- 3/4 tsp. salt
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tbsp. chili powder
- 1 tbsp. chili powder
- 1 tsp. garam masala
- 1 - 280z. can pureed or finely diced tomatoes
- 2 - 15oz. cans chickpeas, drained and rinsed
- 1 tbsp. brown sugar
- 2 tbsp. lemon juice
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat the oil in a large pot over medium heat until shimmering
Add the onion and cook for 2-3 minutes. - Add the garlic, ginger, chilies and salt and cook for another
2-3 minutes. - Add the ground cumin, coriander, chili powder, turmeric and
garam masala. Stir to coat. - Next, add the tomatoes and chickpeas. If the mixture looks too
thick, add up to 1 cup of water. The goal is for a semi-thick soup. - Increase the heat to medium-high until it reaches a rolling boil then
reduce to medium-low and maintain a simmer (uncovered)
for 15-20 minutes, or until thick and stew-like. Stir occasionally. - Remove from heat and add lemon juice. Stir to combine, then allow
to cool slightly before serving.