Chickpea and artichoke masala

Description:
This masala introduces different tastes to a younger audience well and isn’t spicy.

Main ingredients:
Dairy, Beans, Vegetables, Oil, Spice, Garlic, Herbs

Cuisine:
Indian

Ingredients:
For the ginger-garlic paste:
3 cloves garlic, whole
115g fresh ginger, peeled, 1cm slices
3 tbsps vegetable oil
For the masala:
1 large red onion, chopped
2 tbsp ginger-garlic paste (see below)
3 large tomatoes, chopped
2 tbsp vegetable oil
1 tsp cumin seeds
2 tsp ground coriander
½ tsp garam masala
¼ tsp paprika
¼ tsp turmeric
3 tbsp yoghurt, whisked until smooth
1 tbsp lime juice
400g tin chickpeas, drained, rinsed
400g tin artichoke hearts, drained, rinsed, halved
Fresh coriander, chopped as garnish

Method:
Combine the garlic, ginger and vegetable oil in a food processor and blend until it forms a semi-smooth paste.
Or use a pestle and mortar for this task.
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 hot but not smoking, add the cumin seeds.
They will pop, once they have stopped popping, add the onion, tomato mixture and cook until it thickens, about 10 minutes.
Add the ground coriander, garam masala, paprika and turmeric and fry for about 30 seconds.
Then add the yoghurt, a little at a time so it doesn’t curdle.
Stir in the lime juice, chickpeas, artichokes, a little salt and 115ml of water.
Cover and simmer for 10 minutes.
Season if necessary and serve garnished with coriander and some pita or flat breads.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recipe Type: Kids Food, Vegetarian
Special Info Vegetarian
Level of Difficulty: Easy