2 to 3 - 14 ounce cans chickpeas (about 4 to 6 cups)
1 onion, cut into chunks
1 - 28 ounce can crushed tomatoes
1 jalapeno pepper, seeded and sliced
1" fresh ginger or 1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon curry powder (optional)
Juice from 1 lemon
2 tablespoons vegetable oil
Salt to taste
1) In a blender or food processor, process onion, jalapeno, and ginger into a fine paste.
2) Heat oil in a heavy pan. Add cumin seeds and onion/jalapeno/ginger paste. Cook in oil for several minutes. Add chili powder, turmeric, coriander, and salt. Mix well and fry another 2 to 3 minutes.
3) Add tomatoes and 2 cans chickpeas. Stir well and cook over medium heat for 7 to 8 minutes. Add garam masala and curry powder. Bring mixture to a boil. Cook until gravy is thickened. Add water as needed.
4) If desired, pureé a third can of chickpeas in a blender and add to thicken gravy. Serve over rice.
Source of recipe: I came up with this after reading a bunch of different Indian recipes. It is my favorite comfort food!