Courtesy of Home Cooking New York
Serves 4Note: You can substitute 1 cup of coconut milk for the boiling water in this recipe, for a richer curry.
2 tablespoons ghee (we used extra virgin olive oil)
1 large onion, finely chopped
2 tablespoons fresh ginger, finely chopped
1 clove garlic, minced
1 teaspoon turmeric powder
1/8 teaspoon cayenne pepper (add more or less depending on how spicy you want your curry)
1 teaspoon ground coriander
2 15-ounce garbanzo beans (chickpeas), drained
1 teaspoon amchur powder (dried mango powder)
1 teaspoon garam masala
1/2 teaspoon coarse salt
1. In a large skillet, heat the ghee or oil. Add the onion and cook until softened, about 4 minutes.
2. Add the ginger and garlic and cook until flagrant, about 2 minutes. Add the turmeric, cayenne, and coriander and fry for 1 minute.
3. Add the chickpeas, amchur, garam masala, salt, and 1 cup boiling water or coconut milk. Cook, uncovered, until the sauce has thickened, about 25 minutes. Serve warm.