Warm Chickpea Sabzi

Warm Chickpea Sabzi

Portions: 2-3

Prep Time: 10 minutes

Cook Time: 15-20 minutes

A warm chickpea dish simmered with tomatoes, onions, ginger-garlic, and aromatic Indian spices.

Ingredients:

• 1 can chickpeas (garbanzo beans), drained and rinsed, or 1 cup dried chickpeas, soaked and boiled

• 1 tbsp oil or ghee

• ½ tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic

• 1 large tomato, finely chopped

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp red chili powder, or to taste

• Salt to taste

• Fresh cilantro, for garnish

• Fresh lemon juice, for finishing

Instructions:

1. Heat oil or ghee in a pan over medium heat and add the cumin seeds. Let them sizzle.

2. Add the chopped onions and sauté for 4–5 minutes until they turn golden brown.

3. Stir in the ginger-garlic paste and cook for another minute until fragrant.

4. Add the chopped tomatoes along with the turmeric, coriander, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the spice paste.

5. Toss in the rinsed chickpeas. Stir well to coat them thoroughly in the masala.

6. Add 2–3 tablespoons of water, cover the pan, and let it simmer on low heat for 5–7 minutes so the chickpeas absorb all the warm flavors.

7. Uncover and stir until any excess moisture evaporates.

8. Turn off the heat, garnish with fresh cilantro, squeeze fresh lemon juice over the top, and serve warm with flatbreads (roti/naan) or rice.

Note: For a variation of this dish, you can check out the classic North Indian Chana Masala Recipe.

Recipe submitted by Dani Renouf, RD, MSc, CDE