Ingredients
2 tbsp. minced ginger
3 tsp. garam masala
2 tsp. ground turmeric
8 cloves garlic, chopped
1⁄4 cup canola oil
2 tsp. coriander seeds
1 tsp. cumin seeds
3 green cardamom pods
2 chiles de arbol, stemmed
1 stick cinnamon
2 large yellow onions, chopped
1 (15-oz.) can whole peeled tomatoes in juice, crushed
2 tbsp. Asian tamarind concentrate
3 (15-oz.) cans chickpeas
2 tbsp. fresh lemon juice
1⁄4 tsp. amchoor (green mango powder, optional)
Kosher salt, to taste
Cilantro and hot sauce, to garnish
Cooked rice, for serving
Instructions
Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp. water in a food processor; set paste aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add coriander, cumin, cardamom, chiles, and cinnamon; cook until fragrant, about 1 minute. Add onions; cook until lightly browned, about 8 minutes. Add reserved paste; cook for 3 minutes. Add tomatoes; cook until slightly reduced, about 4 minutes. Add tamarind and chickpeas; boil. Reduce heat to medium-low; cook until liquid is reduced by 1⁄4, about 45 minutes. Add remaining garam masala, juice, amchoor, and salt; garnish with cilantro and hot sauce. Serve with rice.
source:http://www.saveur.com/article/Recipes/Classic-Spiced-Chickpeas