Buy all ingredients right below the recipe
INGREDIENTS
- 1 small yellow onion (approx. 50 g)
- 3 cloves of garlic
- 4 g fresh ginger (approx. 2 cm)
- 2 medium tomatoes (2× approx. 120 g)
- 1 tablespoon rapeseed or sunflower oil
- 1 teaspoon garam masala spice 1469
- ½ teaspoon ground coriander 186
- ½ teaspoon ground cumin (optional) 125
- ½ teaspoon ground sweet paprika 15
- 240 g canned chickpeas (drained) 124
- 2 handfuls fresh parsley 7072
- Juice from ½ medium lemon 44
- Salt 14
SIDE DISH
- Rice 196
- Plain yogurt 7349
METHOD
- 1Peel and finely chop the onion and garlic. Peel the ginger (preferably with the edge of a spoon – this way you'll remove only a minimum of pulp with the skin) and cut it into thin strips. Roughly blend the tomatoes in a blender or cut them into small cubes.
- 2Next, heat 1 tablespoon of oil in a deep pan, add the chopped onion, garlic, and ginger, and sauté for 3–4 minutes over medium heat. Then add garam masala spice, ground coriander, ground cumin, and ground paprika, and sauté everything for another 30–60 seconds over medium heat. Subsequently, add 400 ml of water, drained chickpeas, and blended (or chopped) tomatoes to the pan, stir the contents of the pan, reduce the heat to low to medium, and cook the mixture for 15–20 minutes until thickened.
- 3Meanwhile, finely chop the parsley.
- 4After the specified time, remove the pan from the heat and stir in the salt, lemon juice, and chopped parsley. Divide the resulting mixture into 2 portions and serve.
Tip
Serve the masala with plain yogurt (3.5% fat) and cooked rice.
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The author of the photograph is Marie Bartošová