Chickpea and artichoke masala
Chickpea and artichoke masala
- Preparation Time15 mins
- Cooking Time20 mins
For the ginger-garlic paste
For the masala
2) Save what you don't use in a small glass jar. It should last in the fridge for 2-3 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.
3. Make the masala. Process the onion, garlic-ginger paste and tomatoes in a food processor or blender until smooth.
4. 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 puree you just made and saute until it thickens and deepens in colour, about 10 minutes.
5. 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 for 10 minutes.
Taste masala for seasonings and serve garnished with coriander.
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