Ingredients
- 1 tablespoon of oil
- 1 large onion
- 2 tablespoons of minced garlic
- 1 1/4 teaspoon of salt
- 1 tablespoon of ginger paste
- 3 tablespoons of tomato paste
- 1 14.5 ounce can of diced tomatoes
- 1 15.5 ounce can of garbanzo beans (drained)
- 1 tablespoon of curry powder
- 2 teaspoons of cumin powder
- 1/4 teaspoon of ground red pepper powder
- 1 handful of chopped cilantro
Directions
1. Heat the oil in a medium pot over medium heat.
2. Chop the onion and add it to the hot oil along with the garlic and 1/4 teaspoon of salt.
3. Toss and cook for about 5 minutes.
4. When the onion has started to brown, add in the ginger, tomato paste, and canned tomatoes.
5. Stir and slightly mash the tomatoes with a fork or potato masher.
6. Add the chickpeas, 1 teaspoon of salt, and the remaining ingredients except the cilantro.
7. Thoroughly stir and cover.
8. Simmer on medium-low heat for about 10 minutes, stirring occasionally.
9. Toss in the cilantro and serve over rice or couscous.
