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.


  • 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


  1. In a food processor, combine the garlic, jalapeños and ginger and process to a paste
  2. 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
  3. Add the garlic paste and cook, stirring, until fragrant
  4. Add the cumin, coriander and cayenne and cook, stirring, for a minute
  5. Add the tomatoes and simmer over moderate heat until thickened
  6. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes
  7. Season with salt and garnish with cilantro and serve