Indian-style chickpeas simmered in tomatoes, ginger-garlic paste, and spices are comfort food at its best, so you're going to want enough for lunches as well as dinner — and this recipe makes plenty. It goes together quickly using canned chickpeas as the base. The recipe is a Yummly original created by Prerna Singh.
- Finely chop onion. Scrape peel from ginger with a spoon, then coarsely chop ginger. In a food processor, whirl ginger and garlic together into a smooth paste, scraping container several times. (You'll have enough for this recipe plus extra for another use.) Set 2 Tbsp. ginger-garlic paste aside and refrigerate remainder, covered, up to 1 week. (Pro Tip: To loosen garlic skins quickly, lay the side of a chef's knife flat over a couple of cloves at a time and smash knife using the heel of your hand.)
- Heat oil in a Dutch oven over medium-high heat until shimmering. Add cumin seeds to hot oil. When cumin seeds start to sizzle, add onion. Reduce heat to medium and cook, stirring occasionally, until onion turns golden-brown, 12-14 minutes. Meanwhile, measure seasonings. (Pro Tip: Oil should be hot enough that the cumin seeds sputter when dropped in.)
- Combine coriander, salt, ginger-garlic paste, turmeric, and garam masala in a small bowl. Add to browned onions in pot and stir to mix well. Cook, stirring, over medium heat until fragrant, about 30 seconds. (Pro Tip: Homemade ginger-garlic paste has the freshest flavor, but a jar of store-bought paste (available at Indian markets and online) is a great shortcut.)
|Calories510Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.