- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 tbsp ghee or coconut oil
- 1 cup diced tomatoes
- 1 cup water
- Salt, to taste
- Chopped fresh cilantro, for garnish
- Heat the ghee or coconut oil in a large saucepan over medium heat.
- Add the onion and sauté for 5-7 minutes, until softened and translucent.
- Add the garlic and ginger and cook for another minute or two, until fragrant.
- Add the cumin, coriander, turmeric, garam masala, and cayenne pepper and stir to combine. Cook for another minute or two to toast the spices.
- Add the chickpeas, tomatoes, and water to the saucepan.
- Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
- Chickpeas are high in protein and fiber, making them a filling and satisfying addition to a meal.
- Turmeric is a powerful anti-inflammatory and antioxidant that can help boost the immune system and reduce inflammation in the body.
- Ginger has anti-inflammatory properties and is often used to aid digestion and soothe upset stomachs.
- Cumin and coriander are also good for digestion and can help alleviate bloating and gas.
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