This recipe is sans the shimmering sea of oil one expects to see rising above a traditional version of an Indian chickpea recipe 🤣

Ingredients
1-2 tsp extra virgin olive oil (or 1/2 water), for sauteéing
1 (or more) green chillies
1 bay leaf
1 3″ stick of cinnamon (optional)
4 whole cloves (optional)
4 whole cardamoms (optional)
1 cup finely chopped onions
2-3 tsp, minced garlic
2-3 tsp, grated ginger
1-3 Tbsp Channa Masala (the one linked is my favorite; probably half the price at your local Indian grocer)
1 cup finely chopped tomatoes
3/4 + 1/4 cup chopped cilantro
1-2 tsp amchur (dry mango powder) or 1 Tbsp or more, lemon juice
2 cans chickpeas, rinsed and drained (about 3 cups)
water, as needed
salt, as needed
1/2 thickly sliced onions

Directions
In a heavy-bottomed or non stick pot, heat oil/water. Add green chillies, bay leaf, and whole spices. Stir for about 30 seconds till you smell the spices. Add onion; sauté till translucent, adding water as needed. Add ginger and garlic; stir about about a minute. Add channa masala; stir for another minute. Add tomatoes, 3/4 cup cilantro, and a cup of water. Cover and cook till tomatoes are mushy, stirring every few minutes, and adding more water as needed. (Note: if you prefer a creamy gravy, pureé half this mixture and pour back into the pot). Finally, add chickpeas, amchur/lemon juice, and salt. Simmer for about 10 minutes.

Turn stove off and stir in thick slices of onions and 1/4 cilantro. Serve with chapatti, naan, or rice.

Photo by Kelcie Papp on Unsplash