I believe that my statement after eating leftovers of this dish was “I just burned my soul.” So, yeah, it has a bit of heat to it. But the flavor is amazing, and the sensation of your gums tingling for a good 20 minutes post consumption isn’t so bad. 😉
This is intended to be a side dish, but it could certainly be served over some basmati rice as a meal on its own. I would highly recommend having naan and yogurt with it as a way to cool your mouth and give your taste buds a break.
If you prefer less heat, just use one jalapeño and a sprinkle of cayenne instead of what’s called for in the recipe.
Ingredients
- 8 garlic cloves, chopped
- 2 jalapeños, chopped
- One 2-inch piece of fresh ginger, peeled and chopped
- 1/4 cup olive oil
- 2 onions, diced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 3/4 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- Two (15 oz.) cans chickpeas, drained and rinsed
- 2 cups water
- Salt
- 2 tablespoons cilantro
Directions
- In a food processor, combine the garlic, jalapeños and ginger and process to a paste
- In a large skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat and cook, stirring occasionally, until the onions are browned
- Add the garlic paste and cook, stirring, until fragrant
- Add the cumin, coriander and cayenne and cook, stirring, for a minute
- Add the tomatoes and simmer over moderate heat until thickened
- Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes
- Season with salt and garnish with cilantro and serve