Chickpeas simmered in masala sauce [Vegan]
I knew I'd love this dish just by looking at the ingredients -- it has so many fantastic spices with simple chickpeas and tomatoes to soak them all up and provide texture -- but I had no idea that it would come together so easily.
Though it calls for quite a few spices, some of which aren't regulars in my spice rack, it is a simple and speedy dish to put together. Once I gathered my ingredients, I spent all of about three minutes making it, with the most time spent waiting 10 minutes here and 15 minutes there for it to simmer and the flavors to mingle in the saucepan.
Served over steaming rice, the mix of textures of the dish is fantastic. Not to mention the complexity of flavors, from the ginger to cumin to the garam masala blend. This will be one of those recipes I'll make when I have guests over and I want them to think I'm an accomplished chef with a mastery of spices. They don't have to know it's so easy!
More on The Cooking Project.
All the stores were closed yesterday, it being a holiday, and I decided not to worry about what to eat. Usually I like to make sure that I have lots of food on hand, but this time I just decided to use whatever I had in the pantry. Spring cleaning is about to commence in my house, so I figured I could get a jump on it and start cleaning out my kitchen cupboards.
This is a very simple Indian recipe that takes very little effort and the results are quite tasty. I would make this again and add some spinach or swiss chard stirred into it toward the end of the cooking and then you would have a complete meal. I served it with basmati rice, and it would also be good with naan.
This recipe is from the cookbook At Home with Madhur Jaffrey.
Chickpeas in masala sauce
3 tbsp olive or canola oil
3/4 tsp whole cumin seeds
1 cup finely chopped onions
1 tsp finely grated peeled fresh ginger
3/4 tsp ground coriander
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 cup finely chopped tomatoes
1 tsp salt
2 1/2 cups cooked, drained chickpeas
1/2 tsp garam masala
1 tsp lemon juice
1. Pour the oil into a frying pan and set over medium heat. When hot, put in the cumin seeds. After 10 seconds, put in the onions. Stir and fry until the onions turn brown at the edges.
2. Add the ginger and stir once. Add the coriander, cayenne, and turmeric and stir once. Put in the tomatoes and stir for a minute. Now add 1 cup water and the salt. Bring to a boil. Cover and turn heat to low, and simmer 10 minutes.
3. Add the chickpeas. Bring to a boil. Cover, turn heat to low, and cook 15 minutes. Add the garam masala and lemon juice. Stir and cook, uncovered, on low heat, another 5 minutes.
4. Serve over rice or with naan.