Makes 8 servings (¾ cup each)
Ingredients
- 2 tbsp canola oil
- ¹⁄₈ tsp asafetida powder
- 1 tsp cumin seeds
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 2 tsp minced ginger
- ½ tsp cayenne pepper
- 2 tsp ground coriander
- ½ tsp turmeric
- ½ tsp salt
- 2 (16-oz) cans chickpeas, rinsed
- 3 cups water
- ½ tsp garam masala
- 2 tsp lemon juice
- 2 tbsp cilantro, chopped
How-to
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Rinse canned beans in a strainer and set aside
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Heat oil in a pot on medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn golden brown
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Add the chopped onions and cook until light brown, about 3-5 minutes
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Add tomatoes and ginger. Cover and cook for about 2 minutes, until tomatoes are soft
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Using a masher or a back of spoon, mash the tomatoes until well blended
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Add cayenne pepper, ground coriander, turmeric and salt
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Add the drained chickpeas and stir to coat with the spices
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Add water and bring to boil, reduce heat to a simmer (slow boil), and cook for about 10 minutes
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Using a back of spoon, mash a few chickpeas against the pan (to thicken the dish)
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Add garam masala and lemon juice
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Ladle into bowls and garnish with cilantro. Serve with basmati rice and a salad
Nutrition information per serving: Calories: 156; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 6 g, Fiber: 6 g, Sodium: 297 mg
(Reprinted from The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes; by Madhu Gadia, MS, RD, Penguin Group, 2009)
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