CHICKPEA AND ARTICHOKE MASALA

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Chickpea and Artichoke Masala image

Provided by Aarti Sequeira

Time 35m

Yield 4 servings

Number Of Ingredients 19

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
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon garam masala
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
Kosher salt
1/2 cup water
Chopped fresh cilantro, for garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, 1/2-inch slices
1/4 cup canola oil

Steps:

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

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