Chickpea Masala

Chickpea Masala A chickpea version of an Indian Classic - this is so simple and tasty - an easy way to feed the family
Servings: 4 yield(s)
Ingredients
  • 400 g tin of Tomatoes with their juice
  • 2 tsp Olive Oil
  • 1 small Onion - finely chopped (about 3/4 a cup)
  • 0.25 tsp Table Salt
  • 1 tsp fresh Ginger - finely grated or chopped
  • 2 cloves Garlic - crushed
  • 2 tsp ground Cumin
  • 1 tsp ground Coriander
  • 0.75 tsp ground Turmeric
  • 1.5 tsp Garam Masala (OR see Note)
  • 0.125 tsp Cayenne Pepper
  • 400 g tin Chickpeas - rinsed and drained
  • 0.5 cup coconut milk
  • 0.25 cup fresh Coriander leaves - chopped
Instructions
  1. Pour the tomatoes into a blender or food processor and puree until smooth.
  2. Heat the oil in a large skillet or casserole dish over medium heat. Add the onion and salt and cook, stirring occasionally, until the onions are soft and translucent - about 5 to 7 minutes.
  3. Add the ginger and garlic and cook until fragrant, about 1 minute Add the garam masala and cayenne pepper, stirring constantly, until fragrant, about 30 seconds.
  4. Add the pureed tomatoes, chickpeas, coconut milk and chopped coriander. Adjust the salt.
  5. Increase the heat to medium-high - once the mixture begins bubbling around the edges, reduce the heat to low. Simmer, stirring occasionally, until the sauce thickens, about 20 minutes.
  6. Serve, over steamed rice, sprinkled with more chopped coriander.
Recipe Notes

Garam Masala