recipes at random

This is a rough approximation of a recipe my friend Ram taught me in grad school.


Ingredients:

1 1/2 Tbsp canola oil
1 medium yellow onion, chopped
1/2 inch piece fresh ginger, shredded
3 cloves garlic, chopped
1 tsp turmeric
1 Tbsp cumin
1 Tbsp ground coriander
1 12-oz. can chickpeas
1 12-oz. can whole tomatoes
salt to taste
1 tsp garam masala

Directions:

Heat oil in heavy saucepan over medium heat. Add onions, garlic, and ginger until onions are translucent. Add spices and stir with wooden spoon for about a minute. Drain and rinse chickpeas and add to pan, then return to simmer. Add tomatoes and smash them with the spoon. Return again to simmer. Over medium-low heat, let mixture simmer uncovered until somewhat thicker, about 15 min. Before serving, stir in garam masala.

Serve with basmati rice. Serves 4.