Taste: 5 (Pretty much tasted exactly like our favorite Indian restaurants)
Ease of Preparation: 4 (minimal chopping, just lots of simmering)
Nutritional Value: 3 (lots of protein, 5 ww points before )
Maddie Friendliness: 2 (she is sick and didn't eat, but I'd guess she would only eat the rice)
Cost of Ingredients: 3-4 (Extra cheap if you make chickpeas in a slow cooker while at work. Some of the spices might add up, though. You can buy mango powder online if there is no Indian foods store in your neighborhood. Worth it for all the delicious Indian food it helps you make!)
Gar loved this one and I did too. We served it with some whole wheat naan we found at whole foods. It also made plenty for lunches for tomorrow!
2 tbsp ghee
1 tsp cumin seeds
1 tsp ground cumin
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp tomato paste
1 tbsp ground coriander
1 tbsp mango powder
1 tsp cayenne (I reduced to 1/4 tsp)
1/2 tsp ground turmeric
4 cups cooked chickpeas
4 tbsp chopped fresh cilantro
1 1/2 tsp sea salt
1/2 cup finely chopped red onion
1. Heat the ghee in a large saucepan over medium-high heat.
2. Add the whole cumin seeds and cook until they turn reddish brown and smell nutty (5-10 seconds).
3. Lower the heat to medium.
4. Add the ginger and garlic pastes (standing back to avoid splatter). Stir-fry until the pastes turn light brown (about 2 minutes). I added the red onions at this point. I don't like the sharp taste of red onions, so I prefer them cooked rather than raw as he instructs.
5. Stir in 1 cup of water, tomato paste, coriander, mango powder, cayenne, turmeric, and ground cumin.
6. Cover about halfway and let simmer until the mixture forms a thick reddish-brown sauce (5-10 minutes).
7. Pour in 2 cups of water, the chickpeas, 2 tbsp of the cilantro, and the salt.
8. Raise the heat to medium-high. Cook, uncovered, stirring occasionally, until the sauce thickens (15-18 minutes).
9. Sprinkle the remaining cilantro and the onion over the chickpeas and serve over rice or with naan.