🌾 Ingredients
Masala Blend
Spice Powder
- 2 tsp. Tumeric
- 1 tsp. (Kashmiri) Chili Powder
- 1 tsp. Jeera
- 0.5 tsp. Hing
- 1 tsp. Black Pepper
- 2 tsp. Garam Masala
Masala Base
- 1 cup of Onion or Shallot
- 1 Tbs. Garlic
- 1 Tbs. Ginger
- 1 Tbs. Chili (or more)
- 4 Plum Tomatoes or one 16 oz. can of crushed tomatoes
- 0.5 Tbs. Tomato Paste
- 1 cup of Water, Aquafaba, or Coconut Milk
- 2 tsp. Ghee
Protein
- Two 16 oz. cans of Chickpeas
- (Optional) Green Peas
Garnish
- Lemon Juice
- Coriander
- Fenugreek
- Black Salt
- Garam Masala
🔪 Kitchenware
- Dutchie
- Mortar and Pestle
Prep Time:
15
Cook Time:
30
🍽️ Instructions
Prepare
- Combine Spice Powders
- If making a fresh Garam Masala, toast your selected spices and blend.
- Large dice veggies (for blending later)
- Ginger-Garlic-Onion-Chili paste can be blended ahead of time if desired.
- Open and drain Chickpeas, retain aquafaba if using.
Toast Spices
- Melt ghee and add spices to a medium heat.
- Keep stirring spice and ghee until fragrant, at least 1 minute.
Stew Masala Base
- Add diced Onions, Garlic, Ginger, Chilis. Cook until translucent or slightly browned.
- Add Tomato Paste directly to the pan and cook raw paste before blending other ingredients with paste.
- Add diced or canned tomatoes, cook until softened.
- Once softened, blend with a hand blender or remove contents from the pan into a blender and back into the pan.
- Add aquafaba, water, or coconut milk to the blender (if used, blend liquid and remaining base) or directly to the pan.
Cook Chickpeas and Garnish
- Add chickpeas and cook until tender (10-15 minutes). Masala base and liquid will evaporate to desired consistency.
- When tender, take off the heat, add your finishing ingredients, serve with Rice, Naan, or scoop with clean hands.
📦 Storage Instructions
Storage Container
- Store in a container for up to a week.
🤌 FAQs
Can I add other veggies with the chickpeas?
Yes! Aim for high protein, high fiber veggies like green peas, cauliflower (gobi), or broccolli. Potatoes (Aloo) can be added to make it more comforting.
Potatoes?
Boiled, mashed, but preferrably cut them up to equal sizes before sticking it in the stew. The larger the potato chunk, the longer it needs to stew. Cooking your potatoes ahead of time with Chef Mike (microwave) will speed up the process of cooking the masala base and chickpeas alongside potatoes.
