I love Indian food! I recently had chickpea masala at a restaurant and decided to try to make it myself. It turned out great!
Total Time: 30 minutes
Yield: 6 servings
2 (15 oz.) cans chickpeas, drained
1 large onion, diced
2 (15 oz.) cans diced tomatoes
1 (14 oz.) can coconut milk
1 tsp sugar
1 Tbsp olive oil
1 tsp mustard seeds
1 tsp ground cumin
1/2 tsp turmeric
1 tsp curry powder
2 Tbsp ground coriander
1/2 tsp garam masala
Dice onions. Heat oil in a large skillet, then cook mustard seeds and onion until onion is translucent. WARNING: I was surprised to find that mustard seeds leap out of the pan while they cook, so have a lid of screen handy! :)
Add cumin and diced tomatoes. Cook until mixture starts to become stewy in consistency.
Next add sugar, turmeric, garam masala, curry, and coriander. Combine well.
Add coconut milk, stirring well. Simmer mixture until it start to thicken.
Add chickpeas, cover, and simmer until heated through. Remove from heat and let stand uncovered for 5 minutes to thicken a little more.