2 medium yellow onions, coarsely chopped
2 garlic cloves, smashed
2-inch piece of fresh ginger, peeled and coarsely chopped
1 small jalapeño pepper, seeds and ribs removed, coarsely chopped
2 tablespoons grapeseed (or other neutral-flavored) oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground amchoor*
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon garam masala**
2 teaspoons kosher salt
1 (15-ounce) can of tomato puree
1 cup vegetable stock (plus more if needed)
1 quart cooked garbanzo beans [or use (2) 28-ounce cans, rinsed and drained]
¼ cup fresh lemon juice
Cilantro leaves, for garnish
Place the yellow onion, garlic cloves, ginger, and jalapeno pepper in the bowl of a food processor. Process to a coarse paste, about 30 seconds.
Heat oil in a large, heavy pot over medium-high heat. Add onion/garlic/ginger/ jalapeño paste mixture and sauté until translucent, approximately 5 to 6 minutes.
Add the coriander, cumin, amchoor, sweet paprika, turmeric, garam masala, and kosher salt. Sauté for another 2 minutes, until highly fragrant.
Add the tomato puree, stir everything together, and cook for another minute or so.
Add the vegetable stock and garbanzo beans. Mix well and bring to a simmer. Cover pot, reduce heat to medium, and simmer for 30 minutes. Stir occasionally throughout cooking. Add more vegetable stock, if needed.
At the end of cooking, stir in lemon juice. Season with additional kosher salt, if desired.
Garnish each serving with cilantro leaves.
Notes and Instructions
*Ground amchoor can be found in Indian grocery stores. It is dried, ground mango and adds a sour tang.
**See the recipe for garam masala I created on the DFW web site. OR just add an additional ½ teaspoon each of ground cumin and ground coriander.
Recipe credit: Traci Barr
Photo credit: Kathy Williams