Made with Crushed Tomatoes
1 Jar Crushed Tomatoes
2 tbsp coconut oil or vegetable oil
1 1/2 yellow onions, finely diced (2 cups)
4 cloves garlic, minced
1 tsp minced ginger (~1/2" piece)
4 whole dried red chiles, more or less to taste
2 tbsp spicy Tomato ‘Nduja (optional)
2 green cardamon pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1 tsp amchoor* (dried mango powder)
1 tsp ground coriander
1/2 tsp ground cayenne or hot chili powder
1/2 tsp garam masala
1/4 tsp turmeric
freshly ground black pepper
1 to 1 1/2 tsp sea salt to taste
3 cups (28oz can) cooked chickpeas, drained and rinsed
1 1/2 tsp kasoori methi, optional
minced cilantro, optional
plain unsweetened Greek yogurt or coconut cream, optional
Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.
Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
Add the chickpeas and the organic Crushed Tomatoes and Tomato ‘Nduja (if using). Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
Garnish with cilantro. Enjoy with basmati rice and naan, and unsweetened yogurt.
Use more or less dried red chiles depending on your spice tolerance. As is this is approximately medium spicy. If you want it spicier, eat the chiles! Otherwise eat around them or remove them before serving.
The serving suggestions are all optional, pick and choose your favorites!