Wednesday, August 17, 2011


So clearly it's been waaay too long since I've posted here, but I figure better late than never. Here's a recipe I picked up years ago while living with an Indian guy in Paris. We used to make this dish nearly every day and it has become something of a comfort food for me. It's vegetarian, inexpensive, fairly painless to prepare, and tastes delicious!

2 cloves garlic
1 inch ginger, peeled
1.5 tbsp tomato paste
1 medium onion, sliced into 1/4 inch rings
2 medium tomatoes, skin and flower removed
2 cans of chicpeas (15oz each)
1 tsp paprika
2 tsp garam masala
2 tsp coriander
1/8 tsp cayenne
1 tsp sea salt
2 tbsp canola oil
2 cups water

1 Heat the oil in a saucepan on medium high heat.
2 Crush the ginger and garlic and add to the pan. Stir until fragrant (about 1 min).
3 Add the onions to the pan and stir gentle until translucent.
4 Add the tomatoes, tomato paste, and salt to the pan and stir until some of the liquid has reduced.
5 Add paprika, garam masala, coriander, and cayenne to the masala and stir until fragrant and well mixed.
6 Drain the chicpeas and add to the pan. Stir until heated through (about 2 minutes).
7 Add water to the pan. Stir the mixture and cover. Cook for 20 to 30 minutes until some of the liquid has reduced, stirring every few minutes.
8 Remove from heat. Serve with basmati rice, cilantro, and fresh yogurt.