2-15 oz. cans chickpeas
Olive oil or vegetable oil
1 green chili (optional)
1.5 large onions, very finely chopped
2 garlic cloves, finely chopped
1 large tomato, chopped
1 tsp turmeric
Salt, to taste
1 tsp pomegranate masala (anardana powder)
3-4 tbsp chana masala
1 tsp garam masala
2 cups water
1 lemon, sliced
Coriander, for garnish
In a pot over medium heat, drizzle olive or vegetable oil in. Take the chopped onions and garlic (I usually chop them up in a food processor so they are really small) and pour into the pot and add the green chili. Brown the onions for 5-10 minutes making sure they don’t burn. After they have browned, add the chopped tomato. Sprinkle in the turmeric, salt, pomegranate masala, chana masala, and garam masala. Mix everything together for another couple of minutes blending the flavors in.
Drain the chickpeas and rinse them, adding them to the browned onion / tomato mixture. Add in the water and mix everything together. Add less or more depending on how much broth you want. Cook on medium low heat for 20 minutes letting all the flavors marry together.
Serve with a side of naan or roti. Drizzle fresh lemon juice and garnish with coriander. Enjoy!
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