1/2 Photos of Chickpea and Artichoke Masala
Chicagoland Chef du Jour's Note:
A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!
My Private Note
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- 1 large red onion, chopped (about 2 cups)
- 2 tablespoons ginger-garlic paste, recipe follows or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
- 3 large roma tomatoes, chopped, I used 8 oz . can of tomato sauce
- 2 tablespoons canola oil
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala, I used more 1 teaspoon
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 cup yogurt, whisked until smooth
- 1 tablespoon lime juice (about 1/2 a lime)
- 1 (14 1/2 ounce) can chickpeas, drained and rinsed
- 1 (14 1/2 ounce) can artichoke hearts, drained, rinsed, and halved
- 1/2 serrano chili, minced (optional)
- kosher salt
- 1/2 cup water
- fresh cilantro, chopped for garnish
- 1Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
- 2Meanwhile, warm the oil 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. I sauteed longer until the onions softened.
- 3Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
- 4Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
- 5Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
- 6GARLIC GINGER PASTE:.
- 71/2 cup cloves garlic, whole.
- 81/2 cup fresh ginger, peeled, 1/2-inch slices.
- 91/4 cup canola oil.
- 10Throw 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.
- 11Save 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.
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Nutritional Facts for Chickpea and Artichoke Masala
Serving Size: 1 (358 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 278.1
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.0 g
- Cholesterol 1.9 mg
- Sodium 382.4 mg
- Total Carbohydrate 42.8 g
- Dietary Fiber 15.0 g
- Sugars 4.8 g
- Protein 9.6 g
The following items or measurements are not included: