Hut-Style Chickpea Masala

Name: Hut-Style Chickpea Masala
Yield: About 8 servings
Cuisine: Vegan
Ingredients: 4 cans chickpeas, drained and rinsed; 2 large onions, diced; 4–6 cloves garlic, minced; 1 Tbsp fresh ginger, minced, or 1 tsp ground ginger; 2 cans diced tomatoes, 14–15 oz each; 1 can coconut milk, optional; 2 Tbsp oil; 2 Tbsp curry powder; 2 tsp ground cumin; 2 tsp garam masala; 1 tsp turmeric; 1 tsp paprika; ½ tsp cayenne, optional; 1–2 tsp salt; Black pepper; 1–2 cups water or vegetable broth; 1 Tbsp lemon juice, optional; Fresh cilantro, optional

Large-batch chickpea masala with tomatoes and optional coconut milk.

About 8 servingsCurries & rice dishes

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INGREDIENTS

About 8 servings

4 cans chickpeas, drained and rinsed
2 large onions, diced
4–6 cloves garlic, minced
1 Tbsp fresh ginger, minced, or 1 tsp ground ginger
2 cans diced tomatoes, 14–15 oz each
1 can coconut milk, optional
2 Tbsp oil
2 Tbsp curry powder
2 tsp ground cumin
2 tsp garam masala
1 tsp turmeric
1 tsp paprika
½ tsp cayenne, optional
1–2 tsp salt
Black pepper
1–2 cups water or vegetable broth
1 Tbsp lemon juice, optional
Fresh cilantro, optional

METHOD

Make it

1
Cook the onions in oil over medium heat until soft, about 8 minutes.
2
Add garlic and ginger and cook 1 minute.
3
Add curry powder, cumin, garam masala, turmeric, paprika and cayenne. Cook about 30 seconds.
4
Add tomatoes, chickpeas and 1 cup water or broth.
5
Simmer uncovered for 20–30 minutes.
6
Stir in the coconut milk, if using, and simmer another 5–10 minutes.
7
Season with salt, pepper and lemon juice.
8
Serve over rice with naan and green beans.

Cooking notes

Hut-inspired saved recipe, not a published AMC kitchen formula.

Serving suggestions

Rice
Vegan naan
Green beans

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