Chickpea Masala
My family loves Indian take-out, and to be honest so do I. But I don’t love how I feel after I indulge. When our family made it a goal to incorporate more meatless meals, I knew I had to prefect a couple of fake-out meals that could satisfy my families love of Indian take-out. This Chickpea Masala will help satisfy your strongest Indian food craving.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onions, diced
- 3 cloves of garlic
- 1 inch fresh ginger
- ¼ cup fresh cilantro
- 1-2 green chilies, sliced and seeded
- 1 teaspoon mustard seeds
- 1 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoons ground turmeric
- 1 teaspoons sea salt
- ½ teaspoons ground black pepper
- 1 small bay leaves
- 4 tablespoons tomato paste
- 1 cup ground tomatoes
- 2 cans chickpeas, drained and rinsed
- 2 cup vegetable broth
- 1 can full fat coconut milk
- 2½ tablespoons arrowroot
- ⅔ small Juice of ½ a lemon
- 3 cups spinach
- 1¼ handfuls cilantro, for garnish
Step 1: Instructions for the Masala
In a dutch oven or large pot, heat olive oil over medium heat. Add the onions and saute until softened, about 5 minutes.
Add garlic, ginger, cilantro, mustard seeds and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste.) Then, add to the pan with the onions. Next add curry powder, turmeric, salt and pepper and bayleaf. Add tomato paste and stir until fragrant.
Add tomatoes, chickpeas and broth and increase heat and bring to a simmer. Cook for 20-25 minutes.
Step 2: Instructions for Finishing the Masala Remove from heat and stir in coconut milk. Finish off the stew by stirring in garam masala, spinach and lemon juice. Garnish with chopped Cilantro.
Step 3: Instructions for Serving Serve with Basmati rice, Naan bread and Samosas. Enjoy!
