INGREDIENTS
2 tbsp
organic cooking oil
1
onion, diced
2 cloves
garlic, minced (substitute asoefetida if desired)
1
inch ginger, peeled and grated
1 tsp
cumin
1 tsp
coriander
1 tsp
turmeric
1 tsp
salt
3 cups
cooked chickpeas (2 15 oz. cans chickpeas). If using canned beans, reserve the liquid to add to the pot.
Optional: 1 can diced tomatoes
1/2 tsp
garam masala
Salt