Chickpea And Aritichoke Masala Food

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. I sauteed longer until the onions softened.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
• Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
• Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
• GARLIC GINGER PASTE:.
• 1/2 cup cloves garlic, whole.
• 1/2 cup fresh ginger, peeled, 1/2-inch slices.
• 1/4 cup canola oil.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA

Steps:

• Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
• In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
• Slowly add olive oil, whisking to blend.
• Add dressing to salad and stir well.
• Cover and refrigerate for several hours or overnight (best), to blend flavors.
• Serve chilled.

WHOLE FOODS CHICKPEA MASALA

Steps:

• First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
• Add onions and saute approx. 2 mins, until golden brown.
• Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
• Return to heat and stir in water.
• When everything is mixed thoroughly, stir in chickpeas and lemon juice.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Taste for seasoning, adding salt if necessary.
• You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
• To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
• Garnish with cilatro if you wish.

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.