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Ingredients
- 1/2 â 1 Tbsp extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 tsp cumin seeds
- 1/4 tsp ground ginger (or 1 Tbsp minced fresh ginger)
- 1 tsp garam masala
- 1 28-ounce can whole peeled tomatoes
- 1 tsp kosher salt, or to taste
- 1/8 tsp cayenne pepper, or to taste
- 1 tsp cumin powder
- 1 tsp chili powder
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 â 1 Tbsp extra virgin olive oil
- 1 medium red onion, coarsely chopped
- 3-4 cloves garlic, minced
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger (or 1 Tbsp minced fresh ginger)
- 1 tsp garam masala
- 4-5 cardamom pods, lightly crushed
- 1 28-ounce can whole peeled tomatoes
- 1 tsp kosher salt, or to taste
- 1 Tbs cilantro leaves, roughly torn, plus more for garnish
- 1/8 tsp cayenne pepper, or to taste
- 1 tsp cumin powder
- 1 tsp chili powder
- 2 15-ounce cans chickpeas, drained and rinsed
- 4-5 baby red potatoes, diced
- 6-8 Tbs plain non fat Greek yogurt, optional
View Full Recipe at The Picky Eater: A Healthy…
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Reviews
July 28, 2012
I like this recipe - a lot - except I'm substituting Italian parsley for the cilantro (can't eat it). Thank you for sharing.This is a variation
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