PREP TIME: 10 mins, COOK TIME: 20 mins, TOTAL TIME: 30 mins

Serves: 4 – 5
INGREDIENTS
  • 2 tbsp canola oil
  • 1 medium onion, sliced thinly into rings
  • 1 tsp whole cumin seeds
  • 2 cloves garlic, minced
  • 2 19oz canned chickpeas, rinsed (preferably no added sodium)
  • 1 ½ tsp turmeric
  • 1 tsp each salt and black pepper
  • 1 – 3 tbsp ground roasted cumin (I prefer to use 2 tbsp)
  • 1 tbsp chat masala
  • 1 bay leaf
  • 3 roma tomatoes, diced
  • Juice from ½ lemon
  • 1 tbsp tamarind sauce or chutney (optional)
INSTRUCTIONS
  1. In a nonstick fry pan or wok, heat canola oil with cumin seeds and onion over low-medium heat.
  2. Cook onion rings for 5 – 7 minutes or so until they become soft and translucent.
  3. Add in garlic, chickpeas and remaining spices. Stir the mixture to ensure chickpeas are coated well. After another 5 minutes add in diced tomatoes and squeeze juice from ½ lemon into the mixture. Stir to combine.
  4. Cook mixture until tomatoes have softened (but not mushy), about three more minutes. At this stage you may add in tamarind sauce if it’s available to you.
  5. Serve over rice, with naan or with Roti.