Ingredients

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Yield:4 servings 

2tablespoons ghee or neutral oil 

1tablespoon garlic paste or freshly grated garlic 

1tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1medium red onion, peeled and finely chopped

2Thai green or bird’s eye chiles, chopped  

1teaspoon cumin seeds 

¼teaspoon ground turmeric

½teaspoon ground coriander

1teaspoon Kashmiri or other hot red chile powder 

4Roma tomatoes, finely chopped 

¾teaspoon fine sea salt 

2(15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)

2cups unsalted chicken or vegetable stock, or water 

¾teaspoon garam masala 

2tablespoons chopped cilantro leaves and tender stems

Rice or roti and lemon wedges, for serving (optional)

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1. Step 1

   In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.

2. Step 2

   Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.

3. Step 3 Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.

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Tip

If using dried chickpeas, place 1 pound in a medium bowl and cover with 3 inches of water. Stir in ½ teaspoon baking soda and soak for at least 7 hours or overnight. Drain and transfer the chickpeas to a medium pot. Cover with several inches of fresh water and simmer until tender, 1½ to 2 hours, then drain. Freeze any extra chickpeas in an airtight container for up to 6 months.

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