Chickpea and Artichoke Masala
Recipe: #13350
July 25, 2014
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Artichokes, Indian, Heart Healthy, High Fiber, Low Calorie, Vegetarian, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
