Dave's Eats

• 1 Tbsp 1 Tbsp (13 g) vegetable oil
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cumin seeds

• 1 Tbsp 1 Tbsp (13 g) vegetable oil
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cumin seeds

Heat oil in pan over medium-low heat. Add cumin seeds and cook until they start popping.

• 1 1 onion, chopped and loosely packed
• ¹⁄₈ tsp ¹⁄₈ tsp (1 g) salt

• 1 1 onion, chopped and loosely packed
• ¹⁄₈ tsp ¹⁄₈ tsp (1 g) salt

Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.

• 2 cloves 2 cloves garlic, crushed
• 1 ¹⁄₂ tsp 1 ¹⁄₂ tsp fresh ginger, grated

• 2 cloves 2 cloves garlic, crushed
• 1 ¹⁄₂ tsp 1 ¹⁄₂ tsp fresh ginger, grated

When onions are translucent add garlic and ginger.

• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) turmeric
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) coriander
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cumin
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) garam masala

• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) turmeric
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) coriander
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cumin
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) garam masala

Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.

• ¹⁄₈ tsp ¹⁄₈ tsp (1 g) salt

• ¹⁄₈ tsp ¹⁄₈ tsp (1 g) salt

Add salt to taste.

• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) cayenne

• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) cayenne

Add chili powder or cayenne to taste.

• 7 fl. ozs. 7 fl. ozs. (210 g) diced canned tomatoes

• 7 fl. ozs. 7 fl. ozs. (210 g) diced canned tomatoes

Stir in tomatoes and cook for about 10 minutes.

• 19 fl. ozs. 19 fl. ozs. chick peas

• 19 fl. ozs. 19 fl. ozs. chick peas

Rinse chick peas under cold water and add.

• ¹⁄₄ cup ¹⁄₄ cup (59 g) water

• ¹⁄₄ cup ¹⁄₄ cup (59 g) water

Add water just to cover. Bring to light boil and then simmer for at least 20-30 minutes.

• ¹⁄₄ cup ¹⁄₄ cup cilantro

• ¹⁄₄ cup ¹⁄₄ cup cilantro

Fold in cilantro (saving some for garnish) at last minute and serve.

Garnish with fresh cilantro.

Garnish with fresh cilantro.