Ingredients

• 2 tbsp (30 ml) oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• 1 green chili, chopped
• 1 tsp (5 ml) cumin seeds
• 1 tsp (5 ml) ground coriander
• 1 tsp (5 ml) garam masala
• 1/2 tsp (2.5 ml) turmeric
• 14 oz (400 g) canned tomatoes
• 2 cans (800 g / 28 oz) chickpeas, drained
• Salt, cilantro

Steps

1. Heat oil; sauté onion, garlic, ginger, and chili until golden.
2. Add spices; cook 1 minute. Stir in tomatoes; simmer 10 minutes.
3. Add chickpeas; simmer 15 minutes. Season and garnish.

Pairings

• Wine: Chenin Blanc – acidity + slight fruitiness balance spice; Gamay – light red, earthy & juicy
• Beer: Pale Ale – hops complement spice; Amber Lager – malty depth with chickpeas