Chickpea Masala Recipe
Submitted By:from Idaho Falls.
Chickpea Masala Notes
This dish can stand on its own if you just want a casual meal, or when I'm serving a full fledged Indian meal, this always make a popular side dish.
- 2 (15.5 ounce) cans chickpeas, drained
- 1 large onion, diced
- 5 fresh tomatoes or 28 ounce can of diced tomatoes
- 1 14 ounce can coconut milk
- 1 teaspoon sugar
- 1 Tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 2 Tablespoons ground coriander
- 1/2 teaspoon garam masala
- lime juice and chopped cilantro for garnish
Serves / Yields
In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent. And chopped tomatoes and fry until they are stewy. Add sugar, turmeric, masala, curry and coriander; stir till completely combined. Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.) Add chickpeas; keep stirring until they are hot all the way through. Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice. Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.
For a vegan dish, use beet sugar or evaporated cane juice, not granulated white sugar.