Pour oil into pot. Sauté finely chopped onion on a medium to high heat for 5-8 minutes or until onions are browned. Add finely chopped garlic to the onions, until the garlic is light brown in colour. Add chopped tomatoes, chopped ginger, turmeric, salt, jalapeno peppers, cumin, coriander paprika and garam masala (if you do not have garam masala, just increase the amount of cumin and coriander to one 1 tbsp of each). Sauté the tomato mixture for 4-5 minutes. Add 1 cup of water and then the drained chickpeas. Add green onions. Stir and bring to a boil, then simmer for 3-4 minutes.
Tommy Smythe shares the classic partyware that’s making a comeback
|Tue 28||Strange but delicious food pairings with Chef Rodney Bowers|
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