I love chickpea curry. I couldn’t help but try Chickpea Masala, which is prepared with Garam masala, a very flavorful Indian spice, and coconut milk that I can’t do without at home. It’s not the drinkable coconut milk, but the canned one that is much richer and thicker. I served it with lemon basmati rice, but naan bread or couscous are also great accompaniments. Let’s get to work and prepare chickpea masala together.
OTHER CHICKPEA RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients for the preparation of chickpea masala
- 1 1/4 cups dried chickpeas
- 14 oz coconut milk
- 1 onion
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- 1 3/4 oz fresh ginger
- 1 tbsp garam masala
- 1/2 cup tomato puree
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp chopped parsley
- 2 cups water
- 1 cup rice
- to taste salt
- 1 organic lemon peel
- 2 tbsps extra virgin olive oil
Tools
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- Pressure Cooker
- Frying Pan
Steps for preparing chickpea masala
The night before, soak the chickpeas in cold water. The next day, rinse them and boil them in plenty of water. In a pressure cooker, about 45 minutes. Drain and set aside (alternatively, you can use precooked ones).
Chop the onion with the garlic. Put the chopped mixture in a pan with a splash of oil. Add the chickpeas and let them absorb the flavors. Add grated ginger, tomato puree (or diced tomatoes with seeds removed), and coconut milk. Add the garam masala, turmeric, and chili powder, and cook until the chickpeas are creamy and fragrant. Remove from heat and enrich with chopped parsley.
Prepare the rice by bringing the water to a boil with salt. Add the rice, lower the heat, and cover with a lid until the water has been absorbed. Add the lemon zest for flavor and a splash of oil. Serve the chickpea masala with rice.
Storage
You can store the chickpea masala with rice for two or three days.
