Chickpeas are one of the most versatile ingredients to use in the kitchen. You can use it to make hummus, chickpea milk, chickpea yogurt, plant based patties, chickpea snacks and many more! This recipe is good as a snack or as a side dish to spice up your home cook meals!
Organic Masala Chickpeas Recipe
2-3
servings25
minutes40
minutesChickpeas are one of the most versatile ingredients to use in the kitchen. You can use it to make hummus, chickpea milk, chickpea yogurt, plant based patties, chickpea snacks and many more! This recipe is good as a snack or as a side dish to spice up your home cook meals!
Ingredients
2 cups cooked chickpeas (1 cup soaked overnight, boiled, drained)
1 large onion
4 medium cloves garlic, roughly chopped
1 knob ginger (around 1 inch), roughly chopped
2pcs tomatoes
sea salt to taste
2tbsp Why Not? Lemon Juice
2tsp mustard seed
2tsp Sonnentor Cumin Seed
1/2tsp ground Sonnentor Black pepper
1/2tsp Sonnentor Turmeric
1 cup cilantro, roughly chopped
Directions
- Combine garlic, ginger, hot paprika powder, 1tbsp of lemon juice and 1/2tsp of salt in a pestle and mortar. Pound until a fine paste is produced, set aside.
- Heat oil in a large saucepan. Add mustard seeds and cumin. As soon as you smell the aroma (about 15 seconds), add the chopped onions. Saute until the onions are translucent, about 10 minutes.
- Add the paste and stir to combine. Add coriander powder, black pepper, turmeric and 1 teaspoon of garam masala. Stir until fragrant, about 30 seconds.
- Add in the chopped tomatoes and crush with a potato masher.
- Add chickpeas and cilantro, reserve some cilantro for garnishing later. Add to the pan 1/2 cups of water.
- Bring to boil and reduce heat to maintain a gentle bubbling. Cook, stir occasionally until liquid has reduced into a thick stew, about 30 minutes.
- Stir in remaining garam masala and lemon juice. Season with salt.
- Serve with chopped cilantro on the top.
