6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeno, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeno and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Top with some diced red onion and serve over basmati rice.