💾 Archived View for tilde.town › ~nihilazo › recipes › chickpeamasala.gmi captured on 2022-04-29 at 12:46:26. Gemini links have been rewritten to link to archived content

-=-=-=-=-=-=-

Chickpea Masala

Serves 4-6

Ingredients

Oil, for frying
1 onion, diced
1 yellow pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
2 tsp garam masala
1 tsp ground cumin
1/2 tsp ground tumeric
2 carrots, peeled and finely chopped
2 400g cans of chickpeas, drained
2 400g cans of chopped tomatoes
1 400g can of coconut milk
1/4tsp cayenne pepper
salt, to taste

Method

Heat enough oil to coat the bottom of a large saucepan over a medium-high heat.
Add the onion and pepper and season with salt. Cook, stirring, for about 10 minutes.
Add the garlic and cook for 1 minute. Add the garam masala, cumin, and turmeric and cook until fragrent (about 30 seconds)
Add the carrots, chickpeas and tomatoes. Bring to a boil then reduce to a simmer and cover with a lid. Simmer for 15-20 minutes.
Stir in the coconut milk, then simmer for 5 more minutes. Stir in the cayenne pepper if using
Serve over rice

Notes

The ingredients list is not exactly short for this, but it's actually very easy to make.

Source: First Time Vegan, Leah Vanderveldt (ISBN 978-1-78879-062-8)

Go Home