In a continued effort to utilize the many magazines I get, I decided to make this version of chickpea masala out of the latest issue of Vegetarian Times. From first cut to eating it was about 45 minutes — I’ll definitely make this again! It’s really close to another version I’ve been making for years (which you can find HERE in this 2010 post). The main difference is the lack of cauliflower here, which makes this even more of a pantry recipe. The only fresh ingredients you need are an onion, ginger (which you could keep jarred in the fridge for when you’re in a pinch) and a serrano pepper (which technically you could do without — it just wouldn’t be spicy).
I only changed up a couple of things — I threw in a whole onion because I knew the other half would go to waste and I used two serrano peppers to spice it up a bit (I like things spicy these days and hey — at 38 weeks pregnant if it helps move things along…). I don’t have Greek yogurt around — and would rather keep it vegan anyway — so I didn’t use that. In the other version, I use coconut milk so I would gladly add that or coconut creamer in the future, but went without tonight.
I started my brown rice, made the rest of the recipe and by the time it came to the “simmer for 15 minutes” part, there was about that long left on the rice — perfect! I cleaned up and before I knew it — dinner was served.
Here it is!
• 1 Tbsp. oil
• 1/2 medium onion, diced
• 1 Tbsp. garam masala (I might add a bit more next time…. or my extra peppers might be overpowering the spices in the recipe…)
• 1 Tbsp. tomato paste
• 2 tsp. grated ginger
• 1 serrano chile, minced
• 2 15-0z. cans chickpeas, drained and rinse
• 1 28-0z. can crushed tomatoes
• 1/2 c. Greek yogurt (or I’d say 1/4 c. coconut creamer or milk, or more to taste)
• 1/4 c. chopped cilantro
1. Heat oil over medium heat. Add onion and sauté 5 minutes or until softened.
2. Add garam masala, tomato paste, ginger and serrano, and season with a bit of salt to taste. Sauté one minute more.
3. Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low and simmer 15 minutes.
4. Remove from heat and stir in yogurt and cilantro.