Ingredients
Scale
- 2 cups cooked chickpeas
- 2–3 garlic cloves, finely minced
- 1/2 inch ginger, finely minced
- 3/4 tsp garam masala
- 1/2 tsp chili powder
- 1 tbsp lemon juice
- 1/2 tbsp oil
- Salt to taste
- 1 small onion, cut into 8 pieces
- 4 medium tomatoes, quartered
- 2–3 whole garlic cloves
- 1/2 inch ginger, peeled and cut into pieces
- 1/4 cup raw cashews
- 1 tsp cumin powder
- 1 1/2 tsp coriander powder
- 2 tsp oil, divided
- 1/2 tsp chili powder
- 1 tsp garam masala
- 1 cup water
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chickpeas with minced garlic, ginger, garam masala, chili powder, lemon juice, oil, and salt. Spread on a nonstick baking tray.
- Bake chickpeas for 10 minutes, stir, and bake for an additional 10 minutes.
- Meanwhile, heat 1 tsp oil in a large skillet. Add whole garlic cloves, ginger, and onion; cook until onion is translucent, 2–3 minutes.
- Add tomatoes and cashews, cooking 4–5 minutes until tomatoes soften.
- Add cumin and coriander powders, mix well, transfer to blender, add 1 cup water, and blend until smooth.
- Heat remaining oil in skillet on low, add chili powder and cook until fragrant.
- Pour in blended tomato mixture and bring to a boil.
- Add garam masala and salt to taste, simmer covered on low for 5 minutes.
- Add roasted chickpeas, garnish with cilantro, and serve warm.
Notes
- For extra flavor, garnish with fresh cilantro.
- Adjust spice level according to preference.
- Pairs well with basmati rice or naan.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Indian
- Diet: Vegetarian