I cooked a bunch of dried chickpeas a while ago, and they have been sitting in my freezer waiting to be used since then. I came across this recipe on The Wednesday Chef and knew I had to make it. It is definitely one of the tastiest dishes I have ever made, and very easy though it has to cook for about an hour. This made enough that we had it for dinner and lunch the next day.
It is nice and spicy, and the lemon juice gives it a freshness that is so addictive. You can use two cans of chickpeas, but I recommend cooking your own from dried. They taste so much better, and their texture is better too. They are firm, and a little bit nutty.
1 tablespoon oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 jalapeño, seeded and chopped
1 14-ounce can of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 teaspoon freshly squeezed lemon juice
3 cups of cooked chickpeas
2 tablespoons minced cilantro
rice or naan for serving.
Heat oil in a medium saucepan over medium-low. Add onion and cook until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and cook until soft but not browned. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2. Puree with an immersion blender, or in a blender or food processor until smooth. Put back on heat. Add paprika, 1 teaspoon salt, coriander, the garam masala and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.