Chickpea and artichoke masala

Prep: 20 mins
Cook: 20 mins
Chickpea and artichoke masala
This masala introduces different tastes to a younger audience well and isn’t spicy.
 

For the ginger-garlic paste:

3 cloves garlic, whole

115g fresh ginger, peeled, 1cm slices

3 tbsps vegetable oil

For the masala:

1 large red onion, chopped

2 tbsp ginger-garlic paste (see below)

3 large tomatoes, chopped

2 tbsp vegetable oil

1 tsp cumin seeds

2 tsp ground coriander

½ tsp garam masala

¼ tsp paprika

¼ tsp turmeric

3 tbsp yoghurt, whisked until smooth

1 tbsp lime juice

400g tin chickpeas, drained, rinsed

400g tin artichoke hearts, drained, rinsed, halved

Fresh coriander, chopped as garnish

Combine the garlic, ginger and vegetable oil in a food processor and blend until it forms a semi-smooth paste.

Or use a pestle and mortar for this task.

Process the onion, garlic-ginger paste and tomatoes in a food processor or blender until smooth.

Meanwhile, warm the oil in a large skillet over medium-high heat.

Once the oil is hot but not smoking, add the cumin seeds.

They will pop, once they have stopped popping, add the onion, tomato mixture and cook until it thickens, about 10 minutes.

Add the ground coriander, garam masala, paprika and turmeric and fry for about 30 seconds.

Then add the yoghurt, a little at a time so it doesn't curdle.

Stir in the lime juice, chickpeas, artichokes, a little salt and 115ml of water.

Cover and simmer for 10 minutes.

Season if necessary and serve garnished with coriander and some pita or flat breads.

Serves
4

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Beans, Vegetables, Oil, Spice, Garlic, Herbs

Recipe Type
Kids Food, Vegetarian

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

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