Weeknight Chickpea Masala with Cashew Cream
 
Prep time
Cook time
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A cozy & delicious weeknight chickpea masala that comes together easily with pantry staples.
Author:
Serves: Serves 2
Ingredients
  • For the Chickpea Mixture:
  • 1 yellow onion, small dice
  • 4 cloves garlic (or to taste), minced
  • 1 Tbsp grated ginger (reduce if you prefer milder spice)
  • 1 can (425g) chickpeas, drained and rinsed
  • 1 can (425g) tomato purée (could also use diced tomatoes)
  • ½ cup water
  • Sea salt & cracked pepper to taste
  • Handful of chopped cilantro or parsley to serve
  • For the Masala Spice Mixture:
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ⅓ - ½ tsp red chili flakes (according to taste, reduce if you prefer less heat)
Instructions
  1. Combine masala spices in a small bowl, whisking together to combine and set aside.
  2. Warm some olive oil (about 2 Tbsp) in a skillet over low-medium heat.
  3. Add chopped onion and minced garlic to the oil and sauté for a couple minutes to soften. Sprinkle mixture with a few cracks of sea salt and add grated ginger, mixing to combine.
  4. Add the masala spice mixture to the pan, mixing to combine, while gradually adding water to moisten.
  5. Add about ¾ of the can of tomatoes and full can of chickpeas, mixing everything together to warm.
  6. Add a few more cracks of salt and a pinch of pepper (I added a good pinch, but to preference).
  7. Depending on taste and texture preferences, add remaining tomatoes or water to adjust thickness. Continue warming ingredients until thoroughly mixed and serve with some chopped fresh herbs and rice, or as desired.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/03/weeknight-chana-masala.html