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Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside.
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Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat.
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Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper).
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Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon.
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Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover.
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Enjoy with fresh cilantro and rice!