1 can chickpeas 

1 onion chopped

4 cloves of garlic

1 thumb size pice of ginger chopped 

1 jalapeño chopped 

2 tsp ground cumin

1 tsp paprika 

1 tsp ground turmeric

1tsp curry powder

3 tsp garam masala

1 tsp ground coriander

1 cup diced tomatoes 

2 tbsp tomato paste

1 can coconut milk

1 cup vegetabe broth

salt and pepper

fresh cilantro for garnish

plain yogurt for garnish (optional)


  • in a large pot heat one 1bsp of ghee add onions and sautee for 2-3 min, then add garlic, ginger, jalapeño, and all the spices cook for 2 min, add tomatoes, vegetable broth and let in cook for additional 5 min
  • reduce the heat add chickpeas and coconut milk and cook until heated through
  • serve with basmati rice, fresh cilantro and 1 spoon of plain yogurt on top