I got this recipe from my first issue of Food and Wine, and was at first disappointed. It seems that the picture they post is either not the photo that corresponds to the recipe, or the recipe was wrong. Either way, I doctored it up, fixed some issues with their instructions, and now deem it delicious :)
It is actually incredibly fast to make (you can also make ahead and let it simmer in the slow cooker on low for few hours at least), and very healthy. Oh and pretty spicy too -- yogurt helps!
8 garlic cloves, chopped
2 jalapeños, chopped
One 2-inch piece of fresh ginger, peeled and chopped
3 onions, cut into 1/4-inch dice
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
3/4 teaspoon cayenne pepper
Two 15-ounce cans diced tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
2 cups water
2 tablespoons cilantro leaves
1. In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. (If your food processor is not small enough and doesn't reach everything enough to really get a paste don't worry about; just do the best you can.) Drain 1 can of tomatoes and add to the food processor, process til smooth.
2. In a large lightly oiled/pam'ed nonstick skillet, heat the pan to medium heat, add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes.
3. Add the garlic/ginger/jalapeno/tomato blend and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander, paprika, and cayenne and cook, stirring, for 1 minute.
4. Add the remaining can of tomatoes and simmer over moderate heat until thickened, about 6 minutes.
5. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. (May need to go longer to really thicken up the "gravy").
6. Season the chickpeas with salt, garnish with the cilantro and serve with naan and plain greek yogurt.