When you think of vegan food, most people usually think of a flimsy, tasteless salad. Most people are wrong. Vegan food is bright, colorful, delicious, and when done right, hefty. That's what I like most about this dish -- it's satisfying without any animal products.
- 1 tbsp vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 jalapeno, seeded and chopped
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 14 oz diced tomatoes
- 2 15oz cans chickpeas, drained and rinsed
- 1/2 cup water
- 1/2 lemon, juiced
Heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent. Add garlic, ginger, and jalapenos and cook for about 4 minutes.
Add spices and cook for an additional 1-2 minutes. Add tomatoes, chickpeas, and water, scraping up any of the brown crusty bits that may have accumulated on the bottom of the pan. Bring to a simmer, then cover with a lid and cook for about 15 minutes, stirring occasionally.
Remove lid, reduce heat to low, and add in lemon juice. Serve over rice or with naan.