I am not a big fan of raw chickpeas (I remember getting as my veg option on a flight a sandwich with nothing but lettuce and mashed chickpeas ... eww), but I love them cooked in so many ways – with curries easily topping the list. This Indian chickpea curry differs from this Jamaican / West Indies style used for Roti’s. The main difference is the addition of tomatoes (which would make a roti filling a bit sloppy).
I started eating and then cooking Indian food when I lived in Vancouver. Then I went to India and loved the food so much I gained 10 pounds in only 3 weeks. It was worth it. But thankfully I lost that weight when I returned home. When I cook Indian food, I cook a lot of it. It generally involves a lot of different spices which can seem like a lot of work some times. So I make an event out of it and usually cook a few dishes over a couple of days. And even after inviting friends to share, I still often have plenty left to freeze for leftovers.
1 tsp cumin seeds
1 medium yellow onion, diced small
4 tsp chopped ginger (about 2 inches)
4-6 garlic cloves, minced
1/2 tsp serrano chile pepper, minced
2 tsp garam masala
1 tsp ground coriander
1 tsp salt
1 tsp turmeric
28 oz chopped tomatoes
2 15-oz cans chickpeas
Heat 2 tsp vegetable oil in a large saute pan. Add 1 tsp cumin seeds and cook just a minute or two until the seeds begin to split (you'll hear it!).
Add the diced onion and cook about 5 minutes then add the ginger, garlic and chile pepper. Continue to cook another 5 minutes or so until all are tender. Add the remaining spices and cook 1-2 minutes to bring out the fragrance of the spices.
Add the tomatoes and chickpeas. Cook 20-30 minutes until flavours have fully integrated, tomatoes are broken down and chickpeas are tender.
Serve with rice or naan, raita, and other side dishes. Leftovers freeze very well.