Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Step 2: Add garlic and ginger to the skillet and cook for 1 minute more, until fragrant.
- Step 3: Stir in garam masala and turmeric powder and cook for another minute.
- Step 4: Add chickpeas and diced tomatoes to the skillet. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- Step 5: Season with salt and pepper to taste. Serve hot with rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of water or broth to prevent sticking.
- Garnish with fresh cilantro and a dollop of plain yogurt for extra flavor and creaminess.
- To deepen the flavor, toast the garam masala and turmeric in the dry skillet for 30 seconds before adding the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American