CHICKPEA AND ARTICHOKE MASALA
A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). 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. I sauteed longer until the onions softened.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
- Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
- Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
- GARLIC GINGER PASTE:.
- 1/2 cup cloves garlic, whole.
- 1/2 cup fresh ginger, peeled, 1/2-inch slices.
- 1/4 cup canola oil.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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joy okereke
[email protected]Overall, I thought this was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again, but I might try adding some different vegetables next time.
Roomana Gul
[email protected]I wasn't a big fan of this dish. The flavors were just okay and the artichokes were a bit too chewy for my liking. I think I'll stick to my usual chana masala recipe.
J Campbell
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili powder. Otherwise, it was a great recipe and I'll definitely be making it again.
Roly Lira
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family. I usually serve it with rice and naan bread.
Eghebi Celestine
[email protected]This recipe was easy to follow and the dish turned out great! I used canned artichokes and chickpeas, which saved me a lot of time. I also added a bit of extra garam masala for some extra flavor. Overall, this is a great recipe for a quick and easy w
Melissa Bollen
[email protected]I made this dish last night and it was delicious! The flavors were amazing and the artichokes were the perfect addition. I will definitely be making this again.
Haseeb ahsan
[email protected]This chickpea and artichoke masala was a flavorful and satisfying dish that was easy to make. I loved the combination of flavors and textures, and the artichokes added a nice touch. I served it over rice and it was a hit with my family.