PREPARATION

Heat a large pan on medium high heat and add oil.


Fry the mustard seeds and cumin until fragrant, about 2 minutes.


Add the onions and ginger and sauté until tender and translucent (about 4 minutes)


To the onion mixture, add tomatoes, veggie stock, and spices.


Bring to a simmer and using a potato masher, smash the tomatoes to a paste.


Add the chickpeas, cover, and simmer on medium heat for 15 minutes.


Garnish with cilantro and serve with rice or naan.


 

Nomnom Note:

Spice level is always a personal preference. Feel free to add less, more, or omit the chili powder all together.