Indian · Dinner
Spiced Chickpea Bowl
Chickpeas simmered in a tomato-onion masala finished with garam masala and fresh cilantro, served over basmati rice with a spoon of yogurt on the side. A weeknight North Indian bowl built on cumin, ginger and turmeric, balanced by lime for brightness and a touch of chili heat.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
17.9gProtein
13.8gFat
78.4gCarbs
10.6gSugar
15.8gFiber
812mgSodium
3mgChol
2.4gSat Fat
890mgPotassium
140mgCalcium
5.2mgIron
0.1mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Chop the onion and garlic, grate the ginger, and drain the chickpeas so everything is ready beside the stove.
2
Sauté
Heat vegetable oil in a small saucepan over medium heat and cook the onion for 5 minutes, stirring often, until soft and golden at the edges.
3
Bloom and simmer
Stir in the garlic, ginger, cumin, turmeric, and chili powder for 30 seconds until fragrant, then add canned tomatoes, water, chickpeas, and salt. Simmer uncovered over medium-low heat for 12 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.
4
Finish
Off the heat, stir the garam masala and half the cilantro into the pan to preserve the garam masala's aroma.
5
Plate
Spoon rice into a bowl, ladle the chickpea masala alongside, top with yogurt and remaining cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g cooked chickpeas
- 2/3 cup160g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup240g canned tomatoes
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp plain yogurt
- 4 tbsp4 tbsp cilantro
- 1 cup200g basmati rice-cooked
- 22 lime wedge
