- 2 tbsp cooking oil (such as canola or vegetable oil)
- 1 medium yellow onion, diced
- 1 medium serrano pepper, seeds removed and diced
- 4 cloves garlic, minced
- 1-inch knob fresh ginger, minced
- kosher salt
- 1 tbsp tomato paste
- 1 1/4 tsp this little goat went to india
- 1/2 tsp ground turmeric
- 1 (28-ounce) can diced or crushed tomatoes
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1/2 cup fresh cilantro leaves, roughly chopped
- cooked basmati rice and/or warm naan bread, for serving (optional)
- Add cooking oil to a large pot or dutch oven and heat over medium heat. Add in the onion, Serrano and ½ teaspoon kosher salt. Let cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Stir in the ginger and garlic and continue cooking until fragrant, about 1 minute more.
- Stir in the tomato paste, India spice, turmeric and ½ teaspoon kosher salt. Cook for 1 minute more, stirring constantly, until the tomato paste is deep red in color and the vegetables are well coated and fragrant.
- Add in the tomatoes and all of their juices and ¼ cup water. Increase the heat to medium-high and bring to a boil. Once boiling, add in the chickpeas and 1 teaspoon kosher salt. Reduce the heat to medium/medium-low and let simmer, stirring occasionally, allowing the mixture to thicken and the flavors to meld, about 10-15 minutes more. Season to taste with salt and additional India spice, as desired.
- Remove from the heat and stir in the chopped cilantro. Serve warm, over cooked rice or alongside warm Naan bread for dipping.