Chickpea Masala
This dish can stand on its own if you just want a casual meal, or when I'm serving a full fledged Indian meal, this always make a popular side dish.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon curry powder
- 1 large onion diced
- 1 teaspoon mustard seeds
- 2 tablespoons ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 2 cans chickpeas drained
- 5 ounce can of diced tomatoes
- 1 14 ounce can coconut milk
- lime juice and chopped cilantro for garnish
- Carbohydrate 2.99712304457261 g
- Cholesterol 0 mg
- Fat 0.802476923167539 g
- Fiber 0.610660586643735 g
- Protein 0.565462339623144 g
- Saturated Fat 0.102137500022927 g
- Serving Size 1 1 Serving (51g)
- Sodium 196.858416665535 mg
- Sugar 2.38646245792887 g
- Trans Fat 0.0575685897270205 g
- Calories 20 calories
In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent. And chopped tomatoes and fry until they are stewy. Add sugar, turmeric, masala, curry and coriander; stir till completely combined. Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.) Add chickpeas; keep stirring until they are hot all the way through. Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice. Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.
