Chickpea Masala

January 11, 2019

Chickpea Masala

  • Vegan | Sugar-free | Nut-free | Gluten-free

Prep Time : 15 mins (if canned peas are used)

Cook Time : 25 mins

Total Time : 40 mins

Yield : 3-4 servings

INGREDIENTS

1 cup cooked Chickpeas ( Garbanzo beans )

1 medium Onion

2 medium Tomatoes

1 tsp Cumin seeds

1 tbsp Ginger & Garlic Paste ( grind equal parts pf ginger & garlic )

1 tsp Coriander Powder

1 tsp Garam Masala 

1 tsp Chat Masala ( optional )

Chilli Powder or Paprika 

Salt

* For all Indian spice blends check Indian grocers near you or check here for what we use.

* The secret for that dark red color is Kashmiri Red Chilli Powder, it has vibrant color but less spiciness. Find it here.

PROCESS
  • In a sauce pan or curry pot, add 2 tbsp cooking oil and when the oil is hot, add cumin seeds and roast for 15 secs.

  • Add finely chopped onions and roast for 2 mins on medium flame or roast till onions turn golden brown in color.

  • In mean time finely chop tomatoes or blend to get tomato puree.

  • Now reduce the flame to low and add ginger garlic paste, chilli powder, coriander powder,  garam masala,  chat masala, salt and roast for 30 secs on low flame.

  • When ginger garlic paste is roasted, add chopped/pureed tomatoes, close the lid and let cook for 4-5 mins on low-medium flame. Stir in between if needed.

  • When tomatoes loose water completely and turn to thick paste like consistency, add 1/2 cup of chickpeas. Add 1/2 cup water and mix well.

  • Mash the other 1/2 cup of chickpeas with a potato masher and add that to the cooking pot. ( mashing is optional, mashing 1/2 cup chickpeas gives extra gravy )

  • Now check the taste and add more spices if needed.

  • When you get the right taste, add 1/2 cup more water, chopped cilantro, close the lid and let cook on low-medium flame for 10-15 mins. Keep stirring in between.

  • Serve with rice/quinoa/flat bread!!

VARIATION : Can add coconut milk instead of water at last step to reduce the spiciness. Can add 1 chopped boiled potato along with chickpeas for a different taste.

STORAGE : Store in an air-tight container in refrigerator for 3-4 days. Warm up before serve.

Did you like it..? Let me know in the comments below and follow us @theguccha on Instagram & Facebook for more updates and video recipes!!

See you in the next one!!

Sindhu

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