- 1 tablespoon vegetable oil
- 2 onions (medium, minced)
- 1 clove garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 1 green chili pepper (fresh, hot, minced)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
- 1 teaspoon ground turmeric
- 2 teaspoons cumin seeds (toasted and ground)
- 1 tablespoon amchoor (powder, see note)
- 2 teaspoons paprika
- 1 teaspoon Garam Masala
- 2 cups tomatoes (chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small)
- 2/3 cup water
- 4 cups chickpeas (cooked, or 2, 15-ounce cans chickpeas, drained and rinsed)
- 1/2 teaspoon salt
- 1/2 lemon juiced (see note; I used a whole lemon to swap for the amchoor powder)
PER SERVING *
|Calories350Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
denis b. 14 Apr
Made enough for 2 nights! Just as well as this is awesome!
Grantie Boy 21 Mar
Very nice...made it twice in one weekend.
Ann B. 16 Feb
Very good. Will definitely make again.
Julia L. 3 Feb
Holy cow, this is good! I was out of garam masala and just used ground mustard and fennel in addition to the other spices on the recipe's ingredient list. I can never find amchoor powder, either, so I used the juice of a whole lemon. Went light on the cayenne, and I think my toddler is eating it. Lol. In love with this recipe!
Nicholas A. 3 Sep 2017
Used pasata instead of tinned tomatoes. Turned out well.
Ron S. 8 Jun 2017
Excellent. Making for third time. After the first time I went out and found a Cour powder. Excellent addition to my spice cabinet.
Joe H. 17 May 2017
Great! Served with cauliflower and rice
Susan 21 Apr 2017
Very tasty. My only problem was, I put a little to much water in, but that was solved with a naan. Whole family enjoyed it. Would definitely make it again.
Sebastian P. 25 Feb 2017
Easy to make. Tastes great. Added cauliflower and spinach for some extra tastes and textures. Doubled up on cayene because I had no chillies...huge mistake
Hedberg 29 Jan 2017
Great taste, goes well with home made vegan Naan bread! I put just a dash of soy cream in it, and it brought out the flavours even more.
Chris 19 Jan 2017
prepared for the first time and came out really well. Had some kick which was nice. Would make again.
Ben Vance 12 Jan 2017
BOMB! Family loved it and made awesome leftovers. Tasted good as a lettuce wrap too. Doubled the reipe and made it as written. Very good!
Sara Sandoval 12 Jan 2017
Delicious,loved that mango powder,great recipe.I will be making this again and again thank you for this yumm!
Mark W. 14 Jul 2016
Loved it. Made it hotter with extra chillies and served with fresh Naan. Definitely would make it again!
Barry H. 30 May 2016
Followed the recipe to a tee – it turned out ok. Use a little more chickpea and less onion. Tasted good!
Gerben . 3 Apr 2016
A nice dish and easy to make! I didn't have amchur, so I used lemon juice as suggested. Next time I may add some mushrooms and/or mango or dried apricots.
Aaron E. 29 Mar 2016
Really good! I tweaked it a little, using a couple of jalapeños when I couldn't find green chile. I also added a bit more water and some tomato paste. Didn't deseed the peppers, and it come out HOT.
Tami A. 21 Mar 2016
Very easy to make if you have have the ingredients, which I did:) Served it over cauliflower rice and topped it with yogurt and toasted cumin sauce. Will definitely make this again😋
Natalie Z. 24 Feb 2016
I know the ingredient count is daunting, but just the author says, it's worth it. I substituted a few ingredients (turmeric-omitted, coriander-cilantro paste) because I didn't have them on hand, and used diced tomatoes with Italian herb spices (didn't see the label until after they went into the pot) and it was still one of my favourite dishes.