Instructions
8 steps Ā· tick them off as you cookHeat 3 tbsp ghee in a Dutch oven over medium-high heat until shimmering; add cumin seeds and let them sizzle until fragrant, about 20 seconds.
Add the sliced onions and cook, stirring often, until deeply caramelized and jammy at the edges, 10-12 minutes.
10-12 minutesStir in 2 tbsp ginger-garlic paste and cook 90 seconds until raw smell disappears.
Add 2 tsp coriander, 1 tsp turmeric, 1 tsp chili powder, and 2 tsp chana masala; toast 30 seconds to bloom.
Halve the tomatoes and char them cut-side down in a dry skillet over high heat until blackened, then chop and add to the pot with 2 tbsp tomato paste.
Simmer 5 minutes until the mixture darkens and the oil separates.
5 minutesAdd drained chickpeas, 1.5 cups water, and 1.5 tsp salt; simmer uncovered 20 minutes, mashing a few chickpeas against the side to thicken the gravy.
20 minutesStir in juice of 1 lemon and chopped cilantro; taste and adjust salt before serving.
Chef's tip
Charring the tomatoes in a dry skillet before adding them adds a smoky depth that mimics slow-simmered dhabas; don't skip the finishing squeeze of lemon which lifts every spice.
Suggested pairing
Pair with fluffy basmati rice, sliced red onion, and a cold lager to cut through the tangy warmth.
About this recipe
A punchy, tangy chickpea stew perfumed with toasted whole spices, blistered tomatoes, and a bright squeeze of lemon at the finish.
IndianEasyveganhigh-fibrebudgetweeknight
