1 can chickpeas (garbanzo beans)
1 tablespoon water
1 1/2 tablespoon ghee (clarified butter) or vegetable oil
1/2 teaspoon cumin seeds
1/4 cup finely chopped onion
1 tablespoon fresh ginger root, finely minced or grated
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala (a spice blend you can buy at the store)
1/4 teaspoon cayenne
1 tablespoon fresh cilantro; chopped

Method

Heat the ghee over high heat. Add the cumin seeds and stir for 30 seconds, then add the onions and ginger. Lower the heat to moderate and fry the mixture for 7 to 8 minutes, until the onions are soft and golden brown.

Stir in the turmeric, ground coriander, garam masala, cayenne, and 1 tablespoon of water, and fry for 1 minute. Then add the can of chickpeas with the liquid. Stirring constantly bring to a boil over high heat, reduce, and simmer for about ten minutes or until thickened/reduced.

Serve over rice garnished with cilantro.

Nutritional Info