Adapted from smitten kitchen and eatliverun.
2 tbsp unsalted butter
1 onion, chopped
1 jalapeño, seeded and chopped
1 inch cube of ginger, chopped finely
2 cloves garlic, finely chopped
3 tbsp tomato paste
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp cayenne
1 can diced tomatoes in juice
2 cans garbanzo beans, rinsed and drained
Heat the butter in a large skillet. Add the chopped onions and cook for about 15 minutes (they should start to caramelize but this works better if your pan isn’t nonstick).
Add the ginger, jalapeño and garlic and sauté for about 2 minutes.
Add the tomato paste, stir to coat the onion mixture, and smash it down, let it cook this way for a few minutes or until it starts to crust on the bottom (again, works better if the pan isn’t nonstick).
Add the coriander, turmeric, cayenne and cumin and stir until coated. Then add the diced tomatoes and garbanzo beans.
Here I added a pinch of ground cloves, ground nutmeg, a tiny bit more coriander, ground pepper (a substitute is adding a tsp of pre-made garam masala but my Indian coworkers said this is cheating)(another sidebar is that some ground cardamom would be a nice addition here, I didn’t have any). Stir well, add a squeeze of lemon juice and some sea salt, enjoy. Serve with rice or naan, or both.