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 (28 oz / 800 g) 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: Dry Riesling – acidity matches the tomato and chilies; Gamay (Beaujolais) – juicy, low tannin; chickpeas make tannic reds taste hard
• Beer: Amber Lager – malt cushions the spice; Pilsner – crisp, clean refresher between bites