- 400 g canned chickpeas
- 800 g canned crushed tomatoes
- 15 g ginger
- 4 cloves garlic
- 1 onion
- 1 Thai chili
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chili powder
- 4 tbsp ghee
- 50 ml water
- cilantro (for garnish)
- naan bread (for serving)
- basmati rice (cooked, for serving)
Utensils: cutting board, knife, fine sieve, food processor, frying pan, rubber spatula
Peel ginger and garlic. Peel and chop onion. Drain canned chickpeas, saving the liquid for another recipe, if desired. Add peeled ginger and garlic, Thai chili, garam masala, ground cumin, turmeric, and chili powder to a food processor and blend into a smooth paste.
Heat ghee in a frying pan over medium heat. Add onion and sauté for approx. 5 min., or until translucent. Add spice paste, drained chickpeas, crushed tomatoes, and water and let simmer for approx. 10 min.
Season with salt to taste. Garnish with cilantro and serve naan bread and cooked basmati rice. Enjoy!
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