4 Servings 45 min Cook
2 Tbsp Olive Oil
1 Large Onions
1 Tbsp Salt
2 Clove Garlic
5 Tbsp Ginger Root
2 Tsp, ground Cumin
2 Tsp Coriander Seed
2 Tsp Paprika
1 Tsp Turmeric
1/2 Tsp Cayenne Pepper
8 Tsp Garam Masala
3 Cup Chickpeas
2 Cup Tomatoes
1 Cup Coconut Milk
1 Tbsp Arrowroot Flour
2 Tbsp Water
1/3 Sprigs Fresh Cilantro
Heat olive oil in a large saucepan over medium-high heat.
Add onions and a pinch of salt, and sautè until translucent, about 6 minutes, stirring every now and then.
Add garlic and sautè for 1 more minute
Add ginger and spices, and sauté until fragrant, about 30 seconds
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes
Stir in coconut milk and simmer for 5 more minutes
In a small bowl whisk arrowroot with 2 tablespoons of water.
Stir into the chickpea mixture and cook for 5 more minutes or until the gravy has thickened
Take a taste and adjust seasoning if needed
Remove from the heat, sprinkle with chopped fresh cilantro and serve.
