Summary

Ingredients

• 2 cans chickpeas, drained
• 1 can tomato (s), peeled
• 2 onions)
• 4 garlic clove (s)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon ground cumin
• 1 tablespoon coriander powder
• 1 teaspoon spice mix (Garam Masala)

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Instructions

1. Cut the onions into thin rings, press the garlic cloves, and dice the canned tomatoes.
2. Heat the olive oil in a large pan over medium heat. Add the onions and garlic, and cook until softened, about 7 minutes.
3. Add the chili powder, salt, turmeric, paprika powder, ground cumin, and coriander powder. Stir and cook for 1 minute.
4. Add the drained chickpeas and diced tomatoes, reduce heat to low, and cook for 20 minutes.
5. Stir in the garam masala and cook for another 10 minutes on low heat.
6. Serve warm with chapattis or naan bread.