Colleen's Chickpea Delight

5 TB vegetable oil

2 medium onions, minced

8 cloves garlic, minced

1 TB ground coriander

2 tsp ground cumin

1/4 - 1/2 tsp ground cayenne pepper

1 tsp turmeric

6 TB tomatoes, canned or fresh peeled and finely chopped

2 20oz cans chickpeas, drained

2 tsp ground roasted cumin seed (heat whole cumin in a dry skillet until toasted, grind)

1 TB ground amchoor

2 tsp sweet paprika

1 tsp garam masala

1/2 tsp salt, or to taste

1 TB lemon juice

1 fresh hot green chili, minced

2 tsp fresh ginger, finely grated

Heat oil in a wide pot over medium heat. When hot, add onion and garlic. Stir and fry until the mixture is a rich medium-brown. Turn the heat to medium low and add the coriander, cumin (not the roasted cumin), cayenne pepper and turmeric. Stir for a few seconds. Add the tomaotes. Stir and fry until the tomatoes are well mixed with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup of water. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Stir well, cover and reduce heat to low. Simmer for 10 minutes. Remove cover and add the green chili and garlic. Stir and cook uncovered for another 30 seconds.

© Kelly's Cookbook 2017