This chickpea dish is a common vegetarian main in India, but it makes a fine
side dish too. If you’re a fan of spice, add a finely chopped red finger hot pepper
or two along with the garlic.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
6 servings
INGREDIENTS
- 3 tbsp olive oil
- 2 onions, chopped
- 6 cloves garlic, minced
- 2 tbsp grated fresh ginger
- 2 tsp each chili powder, ground coriander, ground cumin and garam masala
- 2 cans (each 540 mL) chickpeas, drained and rinsed
- ½ cup tomato paste
- 2 tsp packed brown sugar
- ¼ tsp salt
- 2 tbsp lemon juice
PREPARATION
- In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute.
- Stir in chili powder, coriander, cumin and garam masala; cook until fragrant, about 1 minute.
- Stir in 1 cup water, chickpeas, tomato paste, brown sugar and salt, scraping up any browned bits from bottom of pan.
- Reduce heat, cover and simmer until thickened slightly, about 15 minutes.
- Stir in lemon juice.
NUTRITIONAL INFORMATION, PER SERVING: about 293 cal, 9 g pro, 9 g total fat (1 g
sat. fat), 46 g carb, 9 g fibre, 0 mg chol, 518 mg sodium, 580 mg potassium. % RDI:
7% calcium, 25% iron, 6% vit A, 23% vit C, 43% folate.
TIP FROM THE TEST KITCHEN
Naan makes a great accompaniment, but the store-bought
variety can be rather high in sodium. If you’re watching your
salt intake, steamed rice is a better choice.
