This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

• 5 tbsp olive oil
• 2 med sized onions, minced
• 8 cloves garlic, minced
• 1 can diced tomatoes, undrained
• 2 20-oz cans chickpeas, drained
• 1 head of cabbage, chopped*
• 1⁄2 cup vegetable (or chicken) broth
• 1⁄2 tsp salt (preferably kosher salt)
• 1 tbsp lemon juice
• 1 fresh jalapeno pepper, minced*
• 2 tsp very finely grated fresh ginger

Spice Bag #1

• 1 tbsp ground coriander seeds
• 2 tsp ground cumin seeds
• 1⁄4 to 1⁄2 tsp ground cayenne pepper
• 1 tsp ground turmeric

Spice Bag #2

• 2 tsp ground cumin seeds
• 1 tbsp ground amchoor
• 2 tsp sweet paprika
• 1 tsp garam masala

DIRECTIONS

1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
3. Add chopped cabbage. Stir again.
4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.