This super satisfying vegan-approved meal uses both canned chickpeas and their liquid to create a saucy, flavor-packed dish in just 30 minutes.
Step 1
Cook rice per package directions. Heat oil and cumin seeds in large skillet on medium until sizzling and aromatic. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Add garlic, ginger, and serrano and cook, stirring, 1 minute. Add garam masala and cook, stirring, 1 minute more.
Step 2
Add tomatoes and bring to a simmer, scraping up browned bits from bottom of pan. Add chickpeas and 1/2 cup chickpea liquid and simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Use wooden spoon to crush about 1/2 cup chickpeas in skillet and stir into mixture; simmer 1 minute more.
Step 3
Top with cilantro and serve with lemon wedges, rice, and naan.
