A very easy Indian chickpea tomato curry.
Inspired by the Quick and Easy Chana Masala recipe from The Oh She Glow Cookbook.
40 minutes (total time from start to finish)
10 minutes (simmer time)
Mince the jalapenos. Open and drain the cans of chickpeas. Open the cans of tomatoes.
Heat the olive oil over medium heat. When the oil is hot, add the cumin seeds. Stir and toast the seeds for approximately one minute, until golden and fragrant.
Add the jalapenos and and cook for a couple minutes.
Add the onion granules, garam masala, ground coriander, tumeric, garlic granules, ground ginger, cayenne pepper, and salt. Cook for another couple minutes.
Raise the heat to medium-high and add the chickpeas and tomatoes. Bring to a simmer and cook for at least ten minutes, stirring occasionally.