1 tbsp vegetable oil
1/4 cup onion, finely chopped
1 tsp cumin seed
1/2-in. knob ginger, grated
1/2 clove garlic
1 tsp crushed red pepper
1 tbsp homemade garam masala
1 tsp salt
1 tbsp tomato paste
1 tbsp water
1 can chickpeas, rinsed and drained
1/2 cup broth (chicken, beef or vegetable)
1/2 cup water
1 cup chopped spinach
fresh juice from 1/2 large lemon
fresh cilantro, chopped
Heat oil in a deep skillet over medium heat. Add onions and cumin seed; cook, stirring occasionally, until onions are translucent.
Add ginger, garlic and crushed red pepper. Cook until onions start to brown slightly.
Add garam masala and salt, stir well and let cook for a few seconds. Add tomato paste and water, let mixture simmer for 1-2 minutes.
Once oil starts to separate, add chickpeas and coat well with spice mixture. Pour in broth and water. Stir well and bring to a boil over medium-high heat. Lower heat and let chickpeas simmer for 10-15 minutes until soft.
Turn off heat; add lemon juice and adjust salt, if necessary. Stir in spinach. Cover and let stand on stove for 5 minutes.
Garnish with chopped cilantro and serve on crusty bread with yogourt, tomato and cucumber on the side.
Homemade Garam Masala
8 brown cardamoms
1/2 cup coriander seeds
1 cinnamon stick
1 tsp peppercorns
1 tsp cumin seed
1 large bay leaf
1 tsp cloves
Preheat oven to 200 F. Arrange all ingredients on a baking sheet in a single layer. Roast for 10 minutes in oven. Once you start to smell the spices, they're done. Let spices cool.
Blitz in batches in a spice grinder. Grind to a fine, powder-like consistency. Store in an airtight container in the pantry for up to 6 months.