1. 8 garlic cloves, chopped
2. 2 jalapeños, chopped
3. One 2-inch piece of fresh ginger, peeled & chopped
4. 1/4 cup vegetable oil
5. 3 onions, cut into 1/4-inch dice
6. 2 tablespoons ground cumin
7. 1 tablespoon ground coriander
8. 3/4 teaspoon cayenne pepper
9. 1 1/2 cups canned diced tomatoes
10. Two 15-ounce cans chickpeas, drained & rinsed
11. 2 cups water
13. 2 tablespoons cilantro leaves
1. In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. I don't have a mini food processor so instead I grated the garlic, jalapenos and ginger to a paste.
2. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve.
See original recipe here.
My recipe came out a little more soupy than the F&W photos. Next time consider draining to diced tomatoes.Great appetizer or side dish served with any variation of pita bread.