Spiced chickpea curry with tomatoes, aromatics and warm spices; simmered until jammy and thickened.
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| prepPeel and chop 1 medium red onion finely | ||||||
| prepChop 2 Thai green chiles | ||||||
| prepFinely chop 4 Roma tomatoes | ||||||
| prepDrain 2 (15 oz) cans chickpeas | ||||||
| prepPeel a 2-inch piece ginger; grate 1 tablespoon, slice remainder into matchsticks for serving | ||||||
| 2 tablespoons ghee or neutral oil | Melt ghee, cook garlic, ginger & onion 5–7 min | Stir in chiles & spices, cook 30 sec | Add tomatoes & salt, cook until jammy 5–7 min | Stir in chickpeas & stock, simmer 5–7 min | Smash some chickpeas to thicken | Sprinkle garam masala, top with cilantro & ginger |
| 1 tablespoon garlic paste or freshly grated garlic | ||||||
| 1 tablespoon ginger paste or freshly grated ginger | ||||||
| 1 medium red onion, finely chopped | ||||||
| 2 Thai green or bird's eye chiles, chopped | ||||||
| 1 teaspoon cumin seeds | ||||||
| ¼ teaspoon ground turmeric | ||||||
| ½ teaspoon ground coriander | ||||||
| 1 teaspoon Kashmiri or other hot red chile powder | ||||||
| 4 Roma tomatoes, finely chopped | ||||||
| ¾ teaspoon fine sea salt | ||||||
| 2 (425 g) cans chickpeas, drained, or 480 g cooked chickpeas | ||||||
| 480 ml unsalted chicken or vegetable stock, or water | ||||||
| ¾ teaspoon garam masala | ||||||
| 2 tablespoons chopped cilantro leaves and tender stems, plus peeled ginger matchsticks for serving | ||||||
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