2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds) Add onions. Fry until lightly browned.
Add garlic, ginger, and chili. Stir fry on medium heat.
Add tomatoes. Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric. Stir thoroughly.
Add potato. Stir until well coated in spices.
Add the water from one chickpea can. Put the lid on the pot. Bring the pot to a boil.
Let everything simmer on a very low flame for 20 minutes with the lid on. Make sure the potato chunks are soft.
Add chickpeas to pot. Stir. Add a little more chickpea juice to the pot. Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes – with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes. Turn off the heat. Put the lid on. Let stand for 15 minutes.
Serve with rice or pita bread/naan.