There’s a new cook in the kitchen…
Well, one new sous chef and one furry supervisor…
Wholesome Husband gets home from work a lot earlier now than he did at his old job. So we’ve been making dinner together lately! Hopefully he’ll learn some things and be able to make me dinner!
Adapted from Eat Live Run
4 cups chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 (15 ounce) can diced tomatoes
3 Tablespoon tomato paste
1 Tablespoon coriander
1 teaspoon cumin
1/2 teaspoon sea salt
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 teaspoon tumeric
2 Tablespoons butter
1. In a large cast iron skillet, heat the butter.
Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
2. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes.
3. Add the tomato paste and cook on medium high until a crust is formed. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
4. Add the coriander, cumin, cayenne, salt and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
5. Cook for about five minutes or until the chickpeas have heated through.
6. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired! Serves 6 at ~ 1 cup per serving.
Taste Test: Spicy and delicious! If you love Indian food, you’ll love this dish. It uses a ton of unique spices and the flavor is amazing!