– 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals) – 2 tablespoons coconut oil or extra-virgin olive oil – 1 medium yellow onion, chopped – 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level) – ½ teaspoon fine sea salt, to taste – 5 cloves garlic, pressed or minced (about 1 tablespoon) – 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece) – 1 ½ teaspoons garam masala** – 1 ½ teaspoons ground coriander – ¾ teaspoon ground cumin – ½ teaspoon ground turmeric – Pinch of cayenne pepper (optional!*) – 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juice – 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained – Lemon wedges, for garnish – Fresh cilantro, for garnish (optional)
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