Instructions

Blend the onion and tomato into a smooth paste and set aside. Heat oil over medium heat in a sauté pan. Add the onion-tomato paste and cook, stirring, for 3-4 minutes. Stir in the turmeric and cayenne powder and continue to cook and stir until the mixture thickens, about 2-3 minutes. Stir in the garlic, ginger, cumin, coriander, and garam masala, and cook for 3-4 minutes. Add water if needed to loosen the sauce. Mix in the salt and garbanzo beans, then add the pomegranate molasses and cook for 2-3 minutes. Turn heat to low, cover, and cook for another 4-5 minutes, stirring periodically. Fill each garbanzo bean can with water and add slowly as needed to keep from drying out — there should be enough liquid in the pan to simmer but still keeping the sauce a thicker consistency. Stir, cover, and cook for 3-4 minutes. Remove lid, garnish with cilantro, and swirl in yogurt and sprinkle with jalapeno slices if desired. Serve with naan or rice.