Chickpea Masala

Why Make This Recipe

Chickpea Masala is a delicious and hearty dish that is perfect for anyone looking for a flavorful vegetarian option. It brings together the warmth of spices, the creaminess of chickpeas, and the freshness of herbs. Not only is it satisfying, but it’s also healthy and packed with protein, making it a great choice for a weeknight dinner or a meal prep option. Plus, it is easy to make and can be adjusted to suit your taste.

How to Make Chickpea Masala

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• Pinch of cayenne pepper
• 2 garlic cloves, grated
• ½ teaspoon grated fresh ginger
• Heaping 1 teaspoon sea salt
• ½ cup water
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups cooked chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro, plus more for serving
• 1 teaspoon fresh lemon juice, plus more for serving
• Cooked brown rice or white rice, for serving
• Whole milk Greek yogurt, for serving

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 8 minutes, stirring often, until soft and well browned.
3. Reduce the heat to medium-low and add the cumin seeds, garam masala, ground coriander, ground turmeric, ground cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, just until fragrant.
4. Stir in the grated garlic, grated ginger, sea salt, and ¼ cup of the water.
5. Add the whole peeled tomatoes, breaking them apart with your hands or crushing them with a wooden spoon in the skillet.
6. Bring the mixture to a simmer and cook for 8 to 10 minutes, until the sauce thickens.
7. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally until thick.
8. Stir in the chopped cilantro and lemon juice.
9. Serve the Chickpea Masala over rice, with dollops of Greek yogurt, and extra cilantro and lemon juice if desired.

How to Serve Chickpea Masala

Chickpea Masala is best served warm over a bed of brown or white rice. You can add some Greek yogurt on top to give it a creamy texture, and sprinkle some extra chopped cilantro and a squeeze of lemon juice for brightness.

How to Store Chickpea Masala

To store Chickpea Masala, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 4 days. When you’re ready to eat, simply reheat in a skillet over medium heat or in the microwave until warmed through.

Tips to Make Chickpea Masala

• Customize the spice level by adjusting the amount of cayenne pepper.
• For a richer flavor, add a tablespoon of coconut milk during cooking.
• If you prefer a smoother texture, blend the sauce before adding the chickpeas.

Variation

You can make Chickpea Masala with spinach or kale added in for extra nutrition. Simply stir in a few handfuls of greens towards the end of cooking until wilted.

FAQs

1. Can I use dried chickpeas instead of canned?
   Yes, you can use dried chickpeas. Just be sure to soak and cook them beforehand.

2. Is Chickpea Masala vegan?
   Yes, Chickpea Masala is vegan if you skip the Greek yogurt or use a plant-based yogurt alternative.

3. Can I freeze Chickpea Masala?
   Yes, Chickpea Masala freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

Chickpea Masala

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• Author: ikramnihad
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful vegetarian dish made with chickpeas and spices, perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• Pinch of cayenne pepper
• 2 garlic cloves, grated
• ½ teaspoon grated fresh ginger
• Heaping 1 teaspoon sea salt
• ½ cup water
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups cooked chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro, plus more for serving
• 1 teaspoon fresh lemon juice, plus more for serving
• Cooked brown rice or white rice, for serving
• Whole milk Greek yogurt, for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 8 minutes, stirring often, until soft and well browned.
3. Reduce the heat to medium-low and add the cumin seeds, garam masala, ground coriander, ground turmeric, ground cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, just until fragrant.
4. Stir in the grated garlic, grated ginger, sea salt, and ¼ cup of the water.
5. Add the whole peeled tomatoes, breaking them apart with your hands or crushing them with a wooden spoon in the skillet.
6. Bring the mixture to a simmer and cook for 8 to 10 minutes, until the sauce thickens.
7. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally until thick.
8. Stir in the chopped cilantro and lemon juice.
9. Serve the Chickpea Masala over rice, with dollops of Greek yogurt, and extra cilantro and lemon juice if desired.

Notes

Customize the spice level by adjusting the cayenne pepper; add coconut milk for a richer flavor.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 18g
• Cholesterol: 10mg

Keywords: chickpea masala, vegetarian, Indian, easy dinner, protein-rich