This recipe marks my first foray towards a traditional Indian dish. The health benefits of the aromatic spices and powerful herbs which comprise this dish are astounding. Ginger, turmeric, coriander, and cumin are all considered to be potent antioxidants with tremendous anti-inflammatory benefits.
Wave after wave of intoxicating, exotic smells hit my nostrils as this dish came together over my stovetop. From the freshly chopped ginger, to the minced garlic cloves, the smells and flavors continue to build and grow more complex.
This recipe was surprisingly simple to make. Now that my kitchen is stocked with cumin seeds, ground coriander, and tandoori masala, this dish can be thrown together easily to make a nutritious, hearty, and flavorful meal.
Prep Time: 30 mins
1 Yellow Onion, chopped
2 Cans Chickpeas, rinsed
1 Can Peeled Tomatoes, whole
1 tbsp, Fresh Minced Garlic (4-5 cloves)
1 tbsp, Fresh Minced Ginger
1 Serrano Pepper, finely chopped (keep all seeds to increase the spiciness)
1 1/2 tbsp, Olive Oil
1 1/2 tsp, Tandoori Masala
1 1/2 tsp, Ground Turmeric
1 1/2 tsp, Ground Coriander
1 1/2 tsp, Cumin Seeds
1/4 tsp, Cayenne Pepper (optional)
Sea Salt to taste
Fresh Cilantro, chopped (to garnish)
Lemon, sliced (to garnish)
In a large saucepan, heat the olive oil before reducing the heat to medium-low. Add the cumin seeds and toast until golden-brown for less than two minutes.
Bring the heat back up to medium, then add the ginger, garlic, onion, and Serrano pepper. Stir often, cooking the onions down for approximately 5-6 minutes. Next, add the tandoori masala, turmeric, coriander, cayenne, and sea salt. Cook for an additional 2-3 minutes.
Add the canned, whole tomatoes, along with the juice. Bring the heat to high before adding the chickpeas. Stir well before bringing the heat to low and letting simmer for 10-12 minutes.
Serve over rice and garnish with lemon and chopped cilantro.