Creamy Tomato Chickpea Masala

Ingredients

• 3 T vegetable oil
• 1 onion
• 2 inches ginger
• 2 cloves garlic
• kosher salt
• 1 t cumin
• 1 t turmeric
• 1/2 t garam masala
• 1 t coriander
• 1 t cayenne
• 2 T tomato paste
• 14.5 oz canned tomatoes (diced or crushed)
• 1 1/4 C water
• 2 15.5 oz cans chickpeas
• 1/4 C heavy cream
• 1/4 C cilantro

Preparation

Mince the onion, ginger, and garlic. Drain and rinse the chickpeas.

Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m). Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes. Add the tomato paste and cook until it darkens a bit (1m). Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce. Add the water, stir, and simmer covered over low heat for 5 minutes. Add the chickpeas and simmer for another 10 minutes. Stir in the cream and cilantro.