After my somewhat successful Curry Chicken experience, I figured I could tackle a vegetarian dish. Although I only eat poultry and fish, I tend to make a face whenever I have to eat vegetarian. Yet, something about this dish intrigued me. It is another Sanjeev Kapoor recipe from Food and Wine magazine with very slight modifications on my part.
8 garlic cloves, chopped
2 jalapeños, chopped
One 2-inch piece of fresh ginger, peeled and chopped
1/4 cup vegetable oil
3 onions, cut into 1/4-inch dice
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon cayenne pepper
1 1/2 cups canned diced tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
1 cup water
Salt to taste
In a food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick pot, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes.
Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes.
Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes.
Season the chickpeas with salt. Serve with naan and enjoy the awesomeness!
This recipe was pretty easy to make and definitely a super delicious meal. I spiced it up with lots of cayenne and also made it thicker by adding less water than the original recipe calls for. You should feel free to adjust to your liking. I sure did! J