- 2 Tablespoons Extra Virgin Olive Oil
- 1 medium onion diced
- 1/2 teaspoon salt
- 2 medium jalapenos cored and finely chopped
- 2 Tablespoons fresh ginger minced
- 4 cloves garlic minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
- 3 Tablespoons tomato paste without salt added
- 2 cans (30 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 cup coconut milk unsweetened
- 4 cups brown basmati rice for serving
- 1 cup plain low-fat yogurt for serving
- 1/4 cup fresh cilantro for serving
- 4 slices naan for serving
- Wash hands with soap and water for 20 seconds.
- Wash and slice onion, garlic and jalapenos.
- In a large pot, warm the oil over medium heat. Add the onion and the salt, stir and cook for 3 minutes. Add the jalapeño, ginger, and garlic then cook for 2 minutes. Lastly, add the spices (garam masala, cumin, curry, paprika, cayenne) and the tomato paste then stir together and cook for 2 more minutes.
- Pour the cans of diced tomatoes with their juices and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring intermittently.
- Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until heated through. Serve warm with brown basmati rice, fresh cilantro, plain yogurt and naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.