5 cloves garlic, finely minced
1 ½ tablespoons of fresh ginger, grated
½ cup of cilantro, chopped
3 Tbsp of coconut oil
1 medium yellow onion, finely diced
1 tablespoon of cumin
1 teaspoon of fine sea salt
1 tablespoon of ground coriander
1 teaspoon of chili powder
1 teaspoon of turmeric
¼ teaspoon of cinnamon
2 teaspoons of garam masala
Optional: 1 tsp of dried fenugreek leaves
1 bay leaf
½ cup of water
1 28-ounce can pureed tomatoes
2 15-ounce cans chickpeas, drained
1 teaspoon of granulated sugar
Juice of 1 lemon (about 2.5 tablespoons)
Optional: 1 medium serrano pepper, finely chopped
- Add garlic, ginger, and cilantro to a food processor and blend until it forms a paste. This will take about a minute. Set aside.
- In large pot over medium heat, add in the coconut oil. Stir in the onion, optional serrano pepper, cumin, salt, coriander, chili powder, turmeric,, cinnamon, garam masala and optional fenugreek leaves. Cook for 6 minutes.
- Add pureed tomatoes, chickpeas, garlic and cilantro paste, bay leaf, and ½ cup of water. Bring to a simmer and simmer, uncovered, for 15 minutes.
- Remove from heat, discard bay leaf, and add in lemon juice + sugar.
- Serve and enjoy!