Servings: 2

1⁄2 tbsp ghee or 1⁄2 tbsp butter plus a splash of olive oil 1⁄2 tbsp ghee or 1⁄2 tbsp butter plus a splash of olive oil
1 tsp cumin seeds 1 tsp cumin seeds
1⁄2 cup onion, diced 1⁄2 cup onion, diced
1 tsp garlic, finely chopped 1 tsp garlic, finely chopped
1 tsp ginger, grated 1 tsp ginger, grated
1⁄2 jalapeño, finely diced 1⁄2 jalapeño, finely diced
3 tsp coriander powder 3 tsp coriander powder
1 tsp turmeric 1 tsp turmeric
1⁄4 tsp cayenne powder 1⁄4 tsp cayenne powder
1⁄2 tsp garam masala powder 1⁄2 tsp garam masala powder
1 tsp smoked paprika 1 tsp smoked paprika
1⁄2 tsp salt 1⁄2 tsp salt
1 cup canned, puréed tomatoes 1 cup canned, puréed tomatoes
21⁄2 cups cooked chickpeas, drained 21⁄2 cups cooked chickpeas, drained
1⁄2 cup water 1⁄2 cup water
cilantro cilantro
yogurt yogurt

Measure out all the spices except the cumin seeds and put them in a small bowl.
Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and
cilantro. For a full meal, serve over rice or with roti.