Chickpea And Artichoke Masala
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Roma Tomatoes (chopped)1 cup
Canola Oil1 tsp
Cumin Seed1 tsp
Ground Coriander1 tsp
Garam Masala1 tsp
Paprika1 tsp
Turmeric1 cup
Water1 cup
Garlic (cloves, whole)Directions:
1
Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth
2
Meanwhile, warm the oil in a large skillet over medium-high heat
3
Once the oil is shimmering, add the cumin seeds
4
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
5
Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds
6
Then add the yogurt, a little at a time so it doesn't curdle
7
Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water
8
Cover and simmer 10 minutes
9
Taste for seasonings and serve garnished with cilantro
10
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste
11
There will still be tiny little pieces in there, but overall, it should resemble a paste
12
Save what you don't use in a small glass jar
13
It should last in the fridge for 2 to 3 weeks
14
It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc
15
We always had a jar of this stuff in our fridge growing up