Eat It

Instructions

1

If you plan to serve this with rice, start by bringing water to boil (1 c water per person) then add the rice (1/2 c rice per person), stir and cover and reduce heat to lowest setting. Once all liquid is absorbed (about 20 min) take pan off heat.
2

Measure out all the spices except the cumin seeds and put them in a small bowl.
3

Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you canâ€™t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
4

Add the onion and sautÃ© for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeÃ±o and cook for 1 more minute. Add the spices and then the purÃ©ed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
5

Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer.
6

Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.