- 4 tablespoons high-heat oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 5 to 8 fenugreek seeds
- 1 green chile pepper of your choice
- 1 onion, coarsely chopped
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, crushed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 to 1/2 teaspoon paprika
- 4 large tomatoes, coarsely chopped
- 1/4 cup finely chopped cilantro stems
- 1/2 teaspoon kosher salt
- 2 (14-ounce) can garbanzo beans. rinsed and drained
- 1 cup water
Gently heat oil in a large pot with mustard, cumin and fenugreek seeds. Cover pot and heat over medium-high until mustard seeds complete popping sounds.
Quickly add chile and let it roast in the hot oil for 1 minute, then add onions, ginger and garlic. Lower the heat to medium and stir well. When onions are translucent, add remaining spices. Stir well and let spices release their essence into the oil, taking care not to let them scorch or burn. If necessary, add a small amount of water or oil to prevent burning.
Add tomatoes and cilantro stems; stir well. Let tomatoes reduce to a paste with onions. Season with salt. Don’t leave the stove — watch for signs of burning and constantly stir the mixture.
When mixture becomes thick, add garbanzo beans and water. Bring to a boil and reduce heat to low. Cover and simmer until garbanzo beans are heated through.