Chickpea Curry



2 yellow onions, chopped
1 can chickpeas, rinsed
1 long green chili, sliced
2 tbsp olive oil
1 tsp mustard seeds
1 tsp sugar, if needed
1/2 can diced tomatoes
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp chili powder
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
salt, to taste


Prepare onions, chickpeas and chili. Heat the olive oil on medium heat in a saucepan. Add the mustard seeds, once they are crackling, stir in the onions and fry until transparent and turning slightly golden brown.

Add the tomatoes and cook for 5 minutes, add the ginger, garlic and green chili paste, chili powder, turmeric, ground cumin, coriander and salt to taste. Cook while stirring for an additional 5 minutes.

Stir the chickpeas into the pan and add about a cup of water to begin making a sauce. Cover the pan and simmer on low for about 10 or so minutes. Serve with rice and garam masala sprinkled on top.


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