Ingredients:

  • olive oil
  • onion, large, diced
  • garlic, 6 cloves, diced
  • ginger
  • hot peppers
  • tomato puree, 28 oz
  • chickpeas, 2 cans or 1.5 cups dry, cooked
  • lemon wedge
  • garam masala
  • salt
  • cumin seeds, ground
  • corriander, ground
  • turmeric, ground
  • (optional) tofu

Steps:

  1. heat oil in pan
  2. add onion, pinch of salt, corriander, cumin; cook 5 minutes
  3. add garlic, ginger, peppers; cook until fragerent
  4. add turmeric, chickpeas, tofu
  5. stir to evenly coat
  6. add tomato puree
  7. let reduce ~15 minutes
  8. add garam masala
  9. squeeze lemon wedge over pan

Yields 4-6 servings.

Serve over rice.