Chickpea and Artichoke Masala

Prep Time
Cook Time
1h 15m
Ready In

"This recipe is by Aarti Sequeira of Food Network, and was shared by Chicagoland Chef du Jour. I make it often, as it has become my favorite side dish for Indian meals. It would also work great as a vegetarian main dish."

Original recipe yields 4 servings


  • Serving Size: 1 (385 g)
  • Calories 499.8
  • Total Fat - 23.8 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 99.6 mg
  • Sodium - 1092 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.8 g
  • Protein - 56.6 g
  • Calcium - 307.8 mg
  • Iron - 3.9 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.1 mg

Step 1

Process the onion, garlic, ginger, and tomato sauce in a food processor or blender until smooth.

Step 2

Meanwhile, warm the oil/ghee 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.

Step 3

Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.

Step 4

Then add the yogurt, a little at a time so it doesn't curdle. NOTE: temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.

Step 5

Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer for 60 minutes.

Step 6

Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.

Tips & Variations

No special items needed.