Fragrant and soothing, this chickpea masala served over rice with a cooling side of yogurt is packed with vibrant flavours.
- large skillet
- wooden spoon
- 1 tsp (5 mL) cumin seeds
- 1 tsp (5 mL) black mustard seeds
- 1/4 cup (60 mL) ghee
- 1 large onion, diced
- 2 fresh green chili peppers, seeded and diced
- 3 cloves garlic, minced
- 1 Tbsp (15 mL) minced fresh ginger
- 1/2 cinnamon stick (2 inches/5 cm long)
- 4 cardamom pods
- 2 tsp (10 mL) garam masala
- 1 tsp (5 mL) each ground turmeric and coriander
- 1 tsp (5 mL) pepper
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) dried mango powder (amchoor)
- 1/4 tsp (1 mL) cayenne pepper
- 2 cans (540 mL each) chickpeas, drained and rinsed
- 1 can (796 mL) diced tomatoes
- 1 tsp (5 mL) brown sugar
- 1 1/2 cups (375 mL) plain 4% Greek yogurt, divided
- 2 Tbsp (30 mL) lime juice
- 1 1/2 cups (375 mL) basmati rice, cooked according to package directions, for serving
- 2 Tbsp (30 mL) finely chopped fresh cilantro
- 2 Tbsp (30 mL) 2% yogurt
Tip: Alternatively, serve with warm naan bread.
- Heat large skillet set over medium heat; cook cumin and mustard seeds for 1 to 2 minutes or until fragrant and starting to pop. Stir in ghee, onion, chili peppers, garlic, ginger, cinnamon stick and cardamom pods; cook for 8 to 10 minutes or until onions are very tender.
- Stir in garam masala, turmeric, coriander, pepper, salt, mango powder and cayenne; cook for 1 to 2 minutes or until fragrant. Stir in chickpeas; cook for 1 minute or until well coated. Stir in tomatoes and sugar; bring to boil. Reduce heat to medium-low; simmer for 20 to 25 minutes or until thickened. Reduce heat to low.
- Remove 1/2 cup (125 mL) masala and toss with 1/2 cup (125 mL) yogurt. Stir back into skillet and cook until heated through. Stir in lime juice. Serve masala over bed of rice and sprinkle with cilantro. Drizzle with yogurt.