Ingredients:
2 cans of chickpeas, drained and rinsed
1 onion, chopped
3 garlic cloves, minced
1-inch piece of ginger, peeled and grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust to taste)
1 can of diced tomatoes
1/2 cup of vegetable broth
1 tablespoon of olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a large pan, heat up olive oil over medium-high heat. Add onions and cook for 2-3 minutes until they soften.
Add garlic and ginger, and cook for another 1-2 minutes, stirring constantly.
Add cumin powder, coriander powder, turmeric powder, garam masala, cayenne pepper, salt, and pepper to the pan. Stir well and cook for 1 minute.
Add chickpeas to the pan and stir well to coat them with the spices. Cook for 2-3 minutes until the chickpeas are slightly browned.
Add the can of diced tomatoes and vegetable broth to the pan. Stir well and bring to a simmer.
Reduce heat to low and let the curry simmer for 10-15 minutes until the sauce thickens.
Taste and adjust seasoning as needed.
Serve the spicy chickpea curry hot with rice or naan bread. Garnish with fresh cilantro.
Enjoy your flavorful and filling vegetarian dinner!