Chickpea Curry

Instructions

1. Step 1

   Warm the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large saucepan, wooden spoon

2. Step 2

   Add the garlic and ginger. Cook over medium heat, stirring constantly, until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large saucepan, wooden spoon

3. Step 3

   Stir in the cumin, coriander, turmeric, and chili powder. Cook over low heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Powder, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the tomato and salt. Cook over medium heat, stirring occasionally, until the tomato mixture thickens and the oil begins to show at the edges.

   Timer: 8 min (fixed)

   Ingredients used: 6.0 gr Salt, 400.0 gr Tomato

   Cookware: large saucepan, wooden spoon

5. Step 5

   Stir in the chickpeas and water. Bring to a simmer over high heat, then reduce to low heat and simmer uncovered until the sauce is thick and the chickpeas are hot throughout.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 250.0 ml Water

   Cookware: large saucepan, wooden spoon

6. Step 6

   Stir in the garam masala and lemon juice. Cook over low heat until the flavors combine.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Garam Masala, 15.0 ml Lemon Juice

   Cookware: large saucepan, wooden spoon

7. Step 7

   Remove the saucepan from the heat, fold in the cilantro, and serve.

   Ingredients used: 15.0 gr Cilantro

   Cookware: large saucepan, wooden spoon