Hearty Chickpea Masala

• Chickpeas

  15 ounce can
• Masala Powder

  2 teaspoons
• Onion

  0.5 medium
• Tomato

  1 medium
• Garlic

  2 cloves
• Fresh Ginger

  1 inch piece
• Vegetable Oil

  1 tablespoon
• Cumin Seeds

  0.5 teaspoon
• Turmeric Powder

  0.3 teaspoon
• Salt

  0.5 teaspoon
• Water

  0.5 cup
• Fresh Cilantro

  2 tablespoons

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Todos los pasos

1. 1

   Drain and rinse the canned chickpeas thoroughly.

2. 2

   Finely chop the onion, tomato, garlic, and grate the ginger.

3. 3

   Heat vegetable oil in a medium pan or pot over medium heat. Add cumin seeds and let them splutter for a few seconds.

4. 4

   Add the chopped onion and sauté until translucent, about 5-7 minutes.

5. 5

   Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.

6. 6

   Add the chopped tomato, masala powder, turmeric powder, and salt. Cook, stirring occasionally, until the tomatoes soften and the oil starts to separate, about 8-10 minutes.

7. 7

   Add the drained chickpeas and water to the pan. Bring to a gentle simmer.

8. 8

   Cover and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

9. 9

   Garnish with fresh cilantro before serving. Serve hot with rice or flatbread.