1 tablespoon ghee or vegetable oil
2 medium onions, sliced paper thin
2 medium garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon toasted ground fenugreek
1 tablespoon ground coriander
pinch of ground cloves
1 1/2 cups chopped fresh tomatoes
14-ounce can chickpeas, rinsed and drained
2 tablespoons minced fresh cilantro
In a medium saucepan, warm the ghee or vegetable oil over moderate heat. When it is hot, add the onions and cook them, stirring occasionally, until they brown, about 10 minutes. Add the garlic, cumin, fenugreek, coriander, and cloves, and stir them in well. Add the tomatoes, cover, and reduce the heat. Simmer the mixture for 15 minutes, or until the tomatoes are broken down. Add the chickpeas, cover the pan, and simmer for 10 more minutes. Add a little water, if desired, to make a thin gravy. Serve hot or warm. Top each serving with cilantro.
Chickpeas are the one legume that comes in a canned form that is good enough to recommend. Using canned chickpeas, or garbanzos, in this richly flavored Indian recipe makes it weeknight heaven. Just make sure to rinse the beans under cold water before using. Serves 4 as a side dish
