Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
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1 tablespoon olive oil
1 medium onion, thinly sliced
2 carrots, thinly sliced
1 teaspoon garam masala
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 1/2 teaspoons ginger paste
1/2 teaspoon garlic paste
1/2 medium fresh jalapeño chile pepper, finely chopped*
2 (15-ounce) cans chickpeas, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
3/4 cup water, or as needed
1/4 cup half and half
1/4 cup snipped fresh cilantro
4 cups hot cooked basmati rice
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes.
Dotdash Meredith Food Studios
Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds.
Dotdash Meredith Food Studios
Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes.
Dotdash Meredith Food Studios
Stir in chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes.
Dotdash Meredith Food Studios
Stir in 3/4 cup water and half-and-half. Continue cooking on low until heated through, about 1 minute. For a saucier mixture, add more water if desired. Remove from heat; cover and keep warm.
Dotdash Meredith Food Studios
Top with cilantro and serve with hot cooked basmati rice and/or naan.
Dotdash Meredith Food Studios