Yield: 4 servings
Preparation time: 30 minutes
Cook time: 1 hour and 10 minutes
Total time: 1 hour and 40 minutes
Ingredients:
• 4 cups chickpeas, cooked
• 1 796 mL can diced tomatoes
• 2tablespoons tomato paste
• 2 tablespoons olive oil
• 1cup red onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon ground coriander
• 1½ tablespoon garam masala
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1 teaspoons chili powder
• ½ teaspoon salt
• 2 ½ tablespoons nonfat yogurt, plain (for vegan option replace yogurt with coconut milk)
• 2 teaspoons lemon juice
• ½ cup water
• 2 naan breads, whole wheat, cut in half
Directions:
1. Combine diced tomatoes and tomato paste in food processor. Process until smooth.
2. Heat oil over medium-high heat. Add onion and fry until golden-brown.
3. Add garlic and ginger and fry for at least 1 minute. Continue frying until onions are as brown as possible without burning.
4. Add spices and fry for 30 seconds.
5. Add tomatoes, yogurt and lemon juice and stir to combine. Simmer for 5 to 10 minutes, or until oil separates. Oil may not separate as little was used.
6. Add chickpeas. Stir to combine and simmer for five to ten minutes.
7. Add water. Stir to combine and simmer, covered, for 30 minutes. Stir occasionally throughout.
Note: If water is not evaporating to desired consistency fast enough, boil vigorously until it does so. If water must be added to achieve desired consistency, bring to boil to combine it, then lower heat back to simmer.
Serving Instructions:
Serve with ½ naan bread and garnish with cilantro if desired.