Creamy Tomato Chickpea Masala - Revision history

Ajr at 00:26, 23 June 2025

2025-06-23T00:26:41Z

Rehana at 03:21, 25 January 2025

2025-01-25T03:21:06Z

Ajr: Created page with "Ingredients * 3 T vegetable oil * 1 onion * 2 inches ginger * 2 cloves garlic * kosher salt * 1 t cumin * 1 t turmeric * 1/2 t garam masala * 1 t coriander * 1 t cayenne * 2 T..."

2023-03-25T23:29:10Z

Created page with "Ingredients * 3 T vegetable oil * 1 onion * 2 inches ginger * 2 cloves garlic * kosher salt * 1 t cumin * 1 t turmeric * 1/2 t garam masala * 1 t coriander * 1 t cayenne * 2 T..."

New page

Ingredients
* 3 T vegetable oil
* 1 onion
* 2 inches ginger
* 2 cloves garlic
* kosher salt
* 1 t cumin
* 1 t turmeric
* 1/2 t garam masala
* 1 t coriander
* 1 t cayenne
* 2 T tomato paste
* 14.5 oz canned tomatoes (diced or crushed)
* 1 1/4 C water
* 2 15.5 oz cans chickpeas
* 1/4 C heavy cream
* 1/4 C cilantro

Preparation

Mince the onion, ginger, and garlic. Drain and rinse the chickpeas.

Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m). Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes. Add the tomato paste and cook until it darkens a bit (1m). Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce. Add the water, stire, and simmer covered over low heat for 5 minutes. Add the chickpeas and simmer for another 10 minutes. Stir in the cream and cilantro.

@@ Line 21: / Line 21: @@
 Mince the onion, ginger, and garlic.  Drain and rinse the chickpeas.
-Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m).  Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes.  Add the tomato paste and cook until it darkens a bit (1m).  Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce.  Add the water, stire, and simmer covered over low heat for 5 minutes.  Add the chickpeas and simmer for another 10 minutes.  Stir in the cream and cilantro.
+Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m).  Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes.  Add the tomato paste and cook until it darkens a bit (1m).  Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce.  Add the water, stir, and simmer covered over low heat for 5 minutes.  Add the chickpeas and simmer for another 10 minutes.  Stir in the cream and cilantro.
 [[Category:Main]][[Category:Vegetarian Main]]

← Older revision		Revision as of 03:21, 25 January 2025
Line 22:		Line 22:

	Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m). Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes. Add the tomato paste and cook until it darkens a bit (1m). Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce. Add the water, stire, and simmer covered over low heat for 5 minutes. Add the chickpeas and simmer for another 10 minutes. Stir in the cream and cilantro.		Heat the oil over medium-high heat, then cook the onions until the edges are brown (7m). Add the ginger and garlic and cook for another minute, then add 1 t salt and the spices and cook for another two minutes. Add the tomato paste and cook until it darkens a bit (1m). Add the tomatoes and another 1/2 T salt, and cook until the tomatoes start to break down into a sauce. Add the water, stire, and simmer covered over low heat for 5 minutes. Add the chickpeas and simmer for another 10 minutes. Stir in the cream and cilantro.
		+	[[Category:Main]][[Category:Vegetarian Main]]