Chickpea and artichoke masala

Chickpea and artichoke masala

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the ginger-garlic paste

115g cloves garlic, whole
115g fresh ginger, peeled, 1cm slices
3 tbsps vegetable oil

For the masala

1 large red onion, chopped (about 450g)
2 tbsps ginger-garlic paste, recipe follows, or 1 clove garlic and 1cm piece ginger, peeled, chopped
3 large Roma tomatoes, chopped
2 tbsps vegetable oil
1 tsp cumin seeds
2 tsps ground coriander
1/2 tsp garam masala
1/4 tsp paprika
1/4 tsp turmeric
3 tbsps yoghurt, whisked until smooth
1 tbsp lime juice (about 1/2 a lime)
1 (400g) tin chickpeas, drained, rinsed
1 (400g) tin artichoke hearts, drained, rinsed, halved
115ml water
Chopped fresh coriander, for garnish
1) Make the ginger-garlic paste. Throw the garlic, ginger and vegetable oil in a mini food processor and blend until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall it should resemble a paste.

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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