Chickpea and Artichoke Masala

Name: Chickpea and Artichoke Masala
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 411 grams artichoke hearts, drained, rinsed, and halved; 411 grams chickpeas, drained and rinsed; 59 milliliters canola oil; 2 Tbsps canola oil; 1 teaspoon cumin seed; 4 servings Chopped fresh cilantro, for garnish; 118 milliliters fresh ginger, peeled, 1/2-inch slices; 1 teaspoons garam masala; 1 teaspoon ground coriander; 4 servings Kosher salt; 1 Tbsp lime juice (about 1/2 a lime); 0 teaspoons paprika; 473 milliliters large red onion, chopped (about; 3 larges Roma tomatoes, chopped; 0 teaspoons turmeric; 118 milliliters water; 118 milliliters garlic, whole; 59 milliliters yogurt, whisked until smooth

The recipe Chickpean and Artichoke Masalan is ready in roughly 35 minutes and is definitely a super gluten free and vegetarian option for lovers of Indian food. This recipe serves 4. One portion of this dish contains roughly 9g of protein, 33g of fat, and a total of 449 calories. Several people really liked this side dish. If you have yogurt, chickpeas, garlic, and a few other ingredients on hand, you can make it.

Instructions

Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.

Ingredients you will need

Ginger Paste

Tomato

Garlic

Onion

Equipment you will use

Food Processor

Blender

Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. 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.

Ingredients you will need

Tomato Paste

Cumin Seeds

Onion

Cooking Oil

Equipment you will use

Frying Pan

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. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.

Ingredients you will need

Ground Coriander

Garam Masala

Artichoke

Lime Juice

Seasoning

Chickpeas

Cilantro

Turmeric

Paprika

Yogurt

Water

Salt

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.

Ingredients you will need

Canola Oil

Garlic

Ginger

Equipment you will use

Food Processor

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.

Ingredients you will need

Gravy

Pasta

Equipment

Food Processor

Blender

Frying Pan

Ingredients

Servings:

411grams

artichoke hearts, drained, rinsed, and halved 411grams

chickpeas, drained and rinsed 59milliliters

canola oil 2Tbsps

canola oil 1teaspoon

cumin seed 4servings

Chopped fresh cilantro, for garnish 118milliliters

fresh ginger, peeled, 1/2-inch slices 1teaspoons

garam masala 1teaspoon

ground coriander 4servings

Kosher salt 1Tbsp

lime juice (about 1/2 a lime)0teaspoons

paprika 473milliliters

large red onion, chopped (about 3larges

Roma tomatoes, chopped 0teaspoons

turmeric 118milliliters

water 118milliliters

garlic, whole 59milliliters

yogurt, whisked until smooth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.