Author: Jackie Ourman (Adapted from ICE Curriculum)
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
2 oz canola oil
1 tsp cumin seed
1 small yellow onion, thinly sliced
1 clove garlic, minced
½ T ginger, minced
½ small green chili pepper, seeded and minced (this adds a lot of heat so omit it if you don't like things too spicy)
2 T garam masala blend
2 oz tomato liquid (from canned tomatoes)
4-5 dried apricots, diced
½ tsp Worcestershire sauce
1 tsp brown sugar or ½ tsp white sugar
3-4 whole tomatoes (from can), liquid removed and crushed (I used San Marzano)
1 15 oz can of chickpeas, drained
1 cup boiling water, plus more as needed to add to stew as it reduces and thickens
salt to taste
Instructions
Add oil to hot, deep saute pan
Add cumin seeds to hot oil and cook about 30 seconds until they start to jump a bit in the pan
Add sliced onions and stir constantly until nice and browned (about 10-15 minutes). You want them to have a rich color but not burn.
Add the garlic, ginger and green chili pepper and cook for 15-30 seconds
Add the garam masala blend and toss with the onion mixture for a few seconds before adding the 2 oz of tomato sauce from the canned tomatoes. Simmer for about 5 minutes.
Add the apricot, worcestershire sauce, sugar and water (or tamarind paste mixed with 1 cup of hot water) and simmer, partially covered for about 20 minutes.
Add chickpeas and additional water, as needed to loosen the sauce. Continue to simmer an additional 20-30 minutes, uncovered, adding water as needed. (You want a somewhat thickened sauce at the end).
Season liberally with salt.
Serve over basmati rice and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/foodie-friday-chickpea-curry/