Serving size: 6 servings
- 1 onion, chopped
- 1 tomato, chopped
- 4 cloves garlic, chopped
- 3 tbsp. olive oil
- 2 bay leaves, or more to taste
- 1 tsp. chili powder
- 1 tsp. coriander powder
- 1 tsp. garam masala
- ½ tsp. turmeric powder
- 1 pinch salt to taste
- Water as needed
- 1, 15 oz. can chickpeas
- 1 tsp. fresh cilantro leaves, for garnish
- 1, 1 inch piece fresh ginger, peeled & chopped
- 1 green chile pepper, seeded & chopped, optional
- In a food processor, pulse onion, tomato, ginger, garlic and chili pepper into a paste.
- In a large skillet, heat olive oil over medium heat, add bay leaves for 30 seconds or until fragrant and remove. Add paste mixture to the skillet and cook until the mixture is golden brown, about 2-3 minutes.
- Chili powder, coriander powder, gram masala, turmeric and salt. Mix well and heat an additional 2-3 minutes.
- Add water to the mixture to create a thick gravy, bring to a boil and mix chickpeas into the gravy. Reduce heat to medium and cook until chickpeas are heated, 5 to 7 minutes. Garnish with cilantro if desired.
Nutrition per serving: 150 calories, 15 g carbohydrates, 8 g fat, 4 g fiber, 4 g protein, 160 mg sodium, 4 g sugar.
Recipe from: allrecipes.com