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Ingredients
4 servings
1 ½ cupdried chickpeas
soaked for min 12h
3 Tbspcoconut oil
2bay leaves
2 tspcumin seeds
1 tspfennel seeds
2shallots
large
4garlic cloves
1chili
2 tspfresh ginger
1 tspgaram masala
1 tspground coriander
1 tspground cumin
1 tspchili powder
1 tapfenugreek leaves
½ tspturmeric
2tomatoes
medium
1 ½ tspsalt
2 cupwater
1 tsphoney
Instructions
Step 1
If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
Step 2
Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
Step 3
Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
Step 4
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
Step 5
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
Step 6
Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
Step 7
Cook for an hour on low heat. Stir occasionally.
Step 8
Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
Step 9
If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice
Notes
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Delicious
Easy
Makes leftovers
Special occasion
Spicy
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