Looking for a quick, healthy weeknight dinner recipe? Try this recipe.
recipe from Jenna
2 15 ounce cans chickpeas
2 garlic cloves
1 jalapeño pepper,
1 inch knob ginger
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp turmeric
2 tbsp butter
Melt butter in cast iron pan on medium to medium low heat. Funny story. I found a Ziploc baggie in the fridge of leftover butter. Last week when we were eating leftover muffins for breakfast, I would put a slice in a little baggie to take with us to work. We never eat breakfast at home, one of these days I may try to start. Anyways, I start this recipe by melting the butter…
I leave it there for a while and it isn’t melting. I push on it with the spatula and it isn’t melting fast enough. I lick the spatula & realize that it is not butter but rather cheese! Oops.. I then cleaned the pan & started over. You can skip this step if you’d like. It’s really not necessary. Butter is better.
Chop onion & add to pan.
Cook onion in the butter to caramelize. This will take a while. Be patient, like 15 minutes. Stir now and then to prevent from burning your onions. You want them nice & caramelized.
In the meantime, chop jalapeño (de-seeded), ginger & garlic.
Your onions should look something like this. These are getting there, almost done.
Once they are ready add the jalapeno, garlic & ginger & sauté with the onions for about 2 minutes or until you smell it!
Then add tomato pace & pince. Pince means to brown in fat & is typically used for a tomato product. Jenna gives a good explanation about how to do this. I will reiterate it here. Mix tomato paste fully with the onion mixture. Flatten mixture on pan as shown here.
Turn heat up a little to about medium-high heat & let sit until you see a crust of tomato around the edges. This is the hard part. Just let it sit. This process is burning away the sugars in the tomato leaving a very rich flavor.
Once it’s ready, add the spices.
Mix until just incorporated.
Then add chopped tomatoes (with juice) & garbanzo beans. Make sure to rinse your beans to get rid of all that starch & sodium.
Wash until those bubbles are gone!
Once everything is incorporated, cook for 5 minutes or just enough time to heat the garbanzo beans through. Add the juice from the lemon & enjoy.
This would be delicious with some naan or even with a little greek yogurt & cilantro on top. We ate it plain and it was amazing. Please make this recipe! You won’t regret it.
Another thing you won’t regret.. go to World Market (Cost Plus) & buy this. I promise. The sea salt does wonders!