Chickpeas in Spicy Tomato Sauce - Indian Recipe - Cook with KP SE4 EP01

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

ginger

🥗Healthier: ginger powder

💰Cheaper: none

Ginger powder is more shelf-stable.

green chili

🥗Healthier: bell pepper

💰Cheaper: none

Bell pepper adds color without heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: none

Curry powder is a more accessible spice blend.

Remove the skin from the onion and finely dice it into small pieces.

In a pan, add 60 grams of butter and set it to low heat.

Add the diced onion into the butter and cook for about 4 minutes until translucent, stirring to avoid burning.

Add 1 tablespoon of crushed garlic and 1 tablespoon of crushed ginger to the pan and cook for about 1 minute.

Add 2 chopped fresh tomatoes to the pan and sweat them off until they break down.

Pour in 2/3 cup of the liquid from cooked chickpeas or the liquid from a can of chickpeas.

Add 400 grams of tinned chickpeas to the mixture.

Pour in around 4 cups of water to aid the cooking process.

Check the mixture periodically for salt, adding more if necessary.

Once the tomatoes have broken down and flavors have infused, serve the dish into small bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary