Yield: 6-8 servings
1 tbsp coconut oil
1 onion, minced
3 cloves garlic, minced
2 tsp ginger, minced
1 jalapeno pepper, deseeded and minced
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
2 tsp paprika
2 tsp whole cumin seeds, toasted
1/2 tsp ground cayenne pepper
1 tbsp amchoor powder (or juice of 1/2 lemon)
1 can whole tomatoes, with their juices, chopped small
2 small cans chickpeas, drained and rinsed
juice of 1/2 lemon
1. Heat coconut oil in a large pot. Add onion, garlic, ginger, and jalapeno. Saute over medium heat, about 5 minutes.
2. Turn heat down to medium-low and add all the spices. Cook for 1-2 minutes.
3. Add tomatoes and chickpeas. Simmer for 10-15 minutes.
4. Add lemon juice to finish.