- 2 15 oz cans chickpeas, rinsed and drained
- 1 + 1 tbsp vegetable oil, divided
- 1 tsp cumin, seeds
- 1 large onion, finely diced
- 5 cloves garlic, minced
- 1 thumb sized piece ginger, fresh; peeled and grated
- 2 green chilies, finely sliced
- 1 tbsp cilantro, finely diced
- 2 tbsp coriander, ground
- 1 tsp chili powder
- 1 1/2 tsp turmeric, ground
- 1 tbsp tomato puree
- 1 28 oz can tomatoes, diced
- 1 cup vegetable stock
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp salt
- garnish, fresh cilantro and diced chillies
- rice, and/or Naan bread, for serving
- Heat a large dutch oven (or stock pot) over medium heat, and pour in 1 tablespoon sunflower oil and cumin seeds. When the cumin seeds become fragrant (1 ½ – 2 minutes), add the diced onions, and cook for 5 minutes, until the onions become translucent.
- Pour the second tablespoon of oil into the pan. Add the minced garlic, ginger, chilies, coriander, turmeric, tomato puree, and fresh cilantro, and cook for 2 minutes, stirring the entire time so it doesn’t catch. Pour in the stock, tomatoes, and chickpeas, bring to a simmer and season with kosher salt. Reduce the heat to medium low, and allow the curry to simmer away for 20 minutes, until thickened.
- Stir in the garam masala and fresh squeezed lemon juice, top with chillies and cilantro, and serve.