Difference between revisions of "Creamy Tomato Chickpea Masala"
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(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...") |
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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]] | ||
Revision as of 03:21, 25 January 2025
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.
