- 1 tbsp extra virgin olive oil
- 2 garlic cloves, sliced
- 1 onion, chopped
- ½ -inch piece fresh ginger (1 cm), peeled and minced
- 1 can crushed tomatoes (400 oz or 400 g)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander seeds (optional)
- ½ tsp turmeric powder
- ½ tsp salt
- ⅛ tsp ground black pepper
- ⅛ tsp cayenne powder (optional)
- 1 bay leaf
- 1 15-ounce can of chickpeas (425 g), drained and rinsed (see notes)
- Heat the oil in a pan and add the garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.
- Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally.
- Put the bay leaf aside and blend the sauce. This step is optional.
- Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes.
- Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.
- You can also use 1 and 1/2 cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Omit the spices you don’t have or add more of another one.
- Feel free to use fresh tomatoes, but you might need to add a little bit of water if the sauce is too dry.
- You can replace cayenne with any other chile or spicy ingredient.
- If you don’t like spicy food, omit the cayenne or add less amount of it.
- If you want to reduce the amount of sodium in this recipe, just omit the salt, or add less.
- Serving Size: 1/2 of the recipe
- Calories: 325
- Sugar: 13.6 g
- Sodium: 1343 mg (see notes)
- Fat: 9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 52 g
- Fiber: 13.8 g
- Protein: 12.2 g