Adapted from Good Food.
We have tried many different kinds of masala over the years - everything from beef and chicken to mixed seafood - and they are all delicious. So when we had the chance to try a chickpea version, we knew we needed to make the dish to see if it was just as good without meat. Other than, "wow!", there aren't really any other words for how delicious, hearty and bold this meal is. We didn't miss the meat at all, and loved how healthy and organic this dish was. If you are looking for a fun meal full of flavours for a vegetarian potluck, or just to try something different, please test this one and tell us what you think! We are confident you'll love it too.
- PREP IT. Peel and mince the garlic and ginger, then peel and dice the onion. Dice the tomato into ½” chunks. Drain and rinse the chickpeas. Juice the lemon, and then chop cilantro leaves coarsely.
If you are enjoying this meal with toasted naan, preheat the oven to 350°.
- MASALA TIME. In a large pot, add a drizzle of olive oil and heat on medium. Sauté the garlic onion and ginger for about 4 minutes and then add in the garlic, stirring regularly for another one to two minutes. Add the rinse chickpeas, tomatoes, tomatoes sauce, spice blend, and lemon juice. Let sauté for about 3 minutes. Then add ¼ cup of water and bring to a boil. Once the pot is boiling, reduce heat to medium and let cook uncovered for about 20 minutes, stirring often.
- TOAST THE NAAN. If you are adding Naan to the meal, and we suggest you do, place your naan bread on a baking sheet and toast in the oven for about 6 minutes. Once toasted to perfection, lightly drizzle with olive oil and sprinkle with salt and pepper.
- FINISH & ENJOY. Spoon the chickpea masala into the dish, then top with cilantro and a sprinkle of salt and pepper. For added heat, sprinkle with a few dried chili flakes.
*Note: You can use store bought masala spice blend if you wish, but we highly recommend Allrecipe Canada’s, which you can then keep in your cupboard for the future.
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