1 small onion, peeled and finely minced
4 tablespoons olive oil
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 Serrano pepper, seeded and minced
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ¼ teaspoons garam masala
2 bay leaves
¼ cup tomato sauce or one tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 ¾ cups water
2/3 cup heavy cream or plain yogurt



To a medium pot over low-medium heat, add the onions and olive oil and sauté until translucent, 5 to 7 minutes. Stir in the garlic, ginger, Serrano pepper, turmeric, cumin, coriander, garam masala and bay leaves and cook for two minutes until fragrant. Stir in the tomato sauce or paste and cook for another 2 to 3 minutes.

Add the chickpeas and water, cover with a lid and simmer until the liquid is reduced, 20 to 30 minutes. Remove from heat. Stir in the cream (or yogurt). Let sit a few minutes before serving.


Serves 4