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Adapted from PPK. Complex, just spicy enough, and as addictive and authentic tasting as takeout.
Prep Time: 00:00
Cook Time: 00:00
1 tablespoon plus teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1/2 teaspoon fennel seeds, chopped
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional, and more or less to taste)
for everything else:
3 tablespoons coconut oil
1 large onion, sliced in medium pieces
2 large chile peppers, deseeded and thinly sliced
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs . tomatoes, diced
fresh black pepper
1 teaspoon salt
2 cups cooked chickpeas (or two cans, rinsed and drained) note: cups dried will give you the right amount
1 teaspoon agave
1 juice of one lime, or teaspoon tamarind concentrate
1Preheat a large pan over medium heat. Mix together the spice blend in a small bowl. When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned.
2While it’s sauteeing, prep the rest of the veggies. Add the chiles, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
3Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy.
4Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that.
5Serve with basmati rice and/or roti for an indian feast!
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