CHICKPEA AND ARTICHOKE MASALA
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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 shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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Nomthandazo Khoza
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The final dish is absolutely delicious!
Sahil Hussain
[email protected]I used canned artichokes for this recipe, but I'm sure fresh artichokes would be even better.
Olyn Agie
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from this recipe. It was still delicious!
Phionah Fifi
[email protected]This dish is a great way to impress your friends and family. It's sure to be a conversation starter.
Vamarion Porter
[email protected]I'm always looking for new and exciting ways to cook chickpeas. This recipe definitely fits the bill!
Laura Napier
[email protected]I love that this recipe is vegetarian. It's a great way to get your daily dose of protein and veggies.
Darren Glynn
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Suman Tmg
[email protected]I made this dish for a potluck dinner, and it was a hit! Everyone loved the unique flavor combination.
Bipul Talukdar
[email protected]This recipe is a great way to use up leftover chickpeas. I always have a can or two in my pantry, and this is a delicious way to use them up.
Zaniii Queen
[email protected]I love the vibrant colors of this dish! The green of the artichokes and the orange of the tomatoes make it so visually appealing. And the taste is just as good as it looks.
Mwana Magik
[email protected]This was my first time cooking with artichokes, and I'm so glad I tried this recipe. The artichokes were surprisingly easy to prepare, and they added a wonderful flavor to the dish. I'll definitely be making this again.
Jesscee Dior
[email protected]I'm not a huge fan of artichokes, but I was pleasantly surprised by how well they worked in this dish. The masala sauce was rich and flavorful, and the chickpeas added a nice bite. Overall, I really enjoyed this recipe.
Rama Sunar
[email protected]Wow! This recipe is a keeper. The combination of chickpeas and artichokes is so unique and delicious. I especially loved the creamy texture of the sauce. Definitely making this again!
Waleed Rajput
[email protected]This chickpea and artichoke masala was a delightful culinary journey! The flavors were incredibly well-balanced, with the chickpeas providing a hearty texture and the artichokes adding a unique tanginess. The spices were perfectly harmonious, creatin