1 cup dry chickpeas, rinsed, picked over, then soaked for a few hours or overnight. Boil the chickpeas in a pressure cooker or on the stovetop until they are really tender. (You can substitute with 2 cups of canned chickpeas)
1 large onion, finely chopped
¼ cup tomato paste
4 cloves of garlic, crushed into a paste
1-inch knob of ginger, grated
1 tsp cayenne or paprika (if you want less heat)
½ tsp turmeric
1 heaping tbsp of coriander powder
2 tsp garam masala or, if you have it, you can use chana masala. If you’re using store-bought test for heat because some store-bought masalas can be very hot. If they are, you might want to cut down on the amount of cayenne.
Salt to taste
1 tsp vegetable oil
½ cup chopped coriander leaves
Heat the oil in a saucepan.
Add the onions and saute until brown spots appear.
Add the ginger and garlic and saute until the raw smell disappears.
Add the tomato paste, coriander powder, cayenne and turmeric. Stir well to mix. Add a tablespoon or two of water if the mixture is too dry.
Cook the tomato paste for 2-3 minutes, then add the chickpeas with any boiling liquid or about 3 cups of water. Add salt to taste.
Mix well and let the chickpea sauce cook about 15 minutes or until the sauce has a fairly thick texture but it is not dry. Use a potato masher to mash some of the chickpeas. Add the garam masala and coriander leaves, stir to mix, and take off the heat.
Spoon the sauce into a plate, arrange two of the patties on top, and serve hot with some chopped raw onion and sliced lemons, if desired.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2013/10/sweet-potato-and-kale-patties-in-spicy.html