Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 gcanned chickpeas, drained and rinsed
- 2 tbspneutral oil
- 180 gonion, finely chopped
- 4 clovegarlic, minced
- 20 gfresh ginger, grated
- 1 tspcumin seeds
- 2 tspground coriander
- ½ tspground turmeric
- ½ tspground chili
- 400 gcrushed tomatoes
- 200 mlwater
- ¾ tspsalt
- 1 tspgaram masala
- 1 tbsplemon juice
- 15 gcilantro, chopped
Make it
- Heat the oil in a large saucepan over medium heat. Add cumin seeds and stir for 30 seconds. Add the onion and cook for 7–8 minutes until soft and golden at the edges.
- Add garlic and ginger; stir for 1 minute. Stir in coriander, turmeric and chili, followed immediately by the tomatoes so the spices do not scorch.
- Cook the tomato mixture for 7 minutes, stirring regularly, until thicker and darker. Add chickpeas, water and salt.
- Simmer partially covered for 12–15 minutes. Mash a small spoonful of chickpeas against the pan to thicken the sauce, then stir them back in.
- Add garam masala and lemon juice, simmer for 1 minute, then scatter with cilantro. Serve as a chickpea main; rice or bread can be prepared separately.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.