Ingredients
2 tsp cooking oil
4 garlic cloves
3 Tbsp grated ginger
1 Tbsp cumin
2 tsp coriander
1 tsp turmeric
1/4 tsp cayenne
15 oz can tomato sauce
2 cans chickpeas, drained
1 Tbsp fresh lemon juice
Preparation
Heat oil in medium skillet over medium-high heat. When it’s hot, turn to low and add garlic, ginger, cumin, coriander, turmeric and cayenne. Saute, stirring constantly, until everything is well combined and the mixture has a uniform color, about 4 minutes. Stir in the tomato puree, turn heat to medium and bring to a gentle simmer. Add chickpeas and bring to a second simmer. Cover, reduce heat to low and simmer until thick, about 20 minutes. Stir in lemon juice. Remove from heat and let sit for 10 minutes.
