MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
This classic, spicy chickpea curry is a staple dish of India and has become one of the world’s most popular foods. And it’s one of my personal favorites, too. The spice blend that creates the curry’s distinct flavor includes garam masala, cumin, turmeric, and coriander—all richly colored, aromatic spices that reflect their abundance of health-promoting and disease-fighting nutrients. This dish pairs well with Saffron Rice (here), Collards and Quinoa (here), and Roasted Curried Cauliflower (here).
1 tablespoon extra-virgin coconut oil
1 medium yellow onion, diced
1 garlic clove, finely chopped
1 tablespoon peeled and grated ginger
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon garam masala
2 medium tomatoes, chopped
3 cups precooked chickpeas, drained or 2 (15-ounce) cans or cartons
¼ teaspoon cayenne pepper, to taste
½ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
½ cup chopped cilantro leaves
In a soup pot, heat the oil over medium heat. Stir in the onions, garlic, and ginger, and sauté until the onions are translucent, 3 to 5 minutes. Add the paprika, coriander, ground cumin, turmeric, cumin seeds, and garam masala and sauté for 1 minute, stirring constantly. Add the tomatoes and 1 cup water. Stir the mixture, scraping the bottom of the pot to make sure the spices are not stuck to the bottom. Stir in the chickpeas, cayenne, and salt. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally. Just before serving, stir in lemon juice and top with cilantro.