Chickpea masala served over basmati rice has been one of my comfort meals since I was a child. As I have grown up, I have found chickpea masala doesn’t always have to be served over rice; it is so versatile in the ways that it can be enjoyed. For instance, if you dry the gravy slightly, you can stuff a wrap with mixed greens and chickpea masala; in a snap you’ve a perfect lunch wrap. Similarly, chickpea masala makes a delicious salad with mixed greens, quinoa, and a boiled egg. Yum!
My recipe for the chickpea masala is fuss free. It comes together in under 20 minutes. I use canned chickpeas in my recipe. If you too will be using canned chickpeas, I strongly recommend using high quality ones, preferably organic. The brand I am hooked to for canned grains and legumes is La Bio Idea. The chickpeas out of their cans smell so much like freshly boiled chickpeas and they are perfectly tender. Just a little disclaimer, this post is not sponsored by La Bio Idea.
Without further ado, let’s get down to the recipe.
- Onion (1–chopped)
- Oil (1tbsp)
- Garlic cloves (3–minced)
- Green chillies (2–chopped)
- Tomatoes (2/3 cup–chopped) I used the organic peeled La Bio Idea tomatoes.
- Chili flakes (1tsp)
- Cumin powder (1/2 tsp)
- Garam masala (1/2 tsp)
- Turmeric powder (1/4 tsp)
- Salt (1/4 tsp)
- Chickpeas (400grams/15 ounce can)
- Water (1/2 to 1 cup)
- Lemon (1/2–juiced)
- Coriander (10 sprig–chopped)
- Sauté the onion in oil until golden brown.
- Add minced garlic and sauté until fragrant. If onion and garlic stick, use a splash of water to deglaze the pan instead of more oil.
- Now add tomatoes and green chillies, as well as all the spices. Cook for a couple of minutes. Again, add water to deglaze the pan if needed.
- When the oil separates from the mixture, add chickpeas and 1/2 cup water.
- Cook covered for 5-7 minutes and garnish with chopped coriander and lemon juice.