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Chickpea Masala 

2 tablespoons canola oil
1 yellow onion, small diced
2 garlic cloves, chopped fine
1 tablespoon fresh ginger, peeled on a microplane
1 Serrano pepper, chopped fine
2 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 teaspoons paprika
2 teaspoons garam masala
2 14-ounce cans cooked chickpeas, drain and rinse
1 28-ounce can whole tomatoes, chopped fine with juice
1 cup water
Kosher salt


Heat the canola oil in a large sauté pan over medium heat. Add the onions, garlic, ginger and Serrano pepper and cook, stirring, until soft, about 3-4 minutes. Add the spices and toast until fragrant, about 2 minutes. Add the chickpeas and cook for 2 minutes. Add the tomatoes and cook, stirring occasionally, for10 minutes. Add the water and cook, stirring, for 20-30 minutes, until the liquid is almost completely reduced and the stew looks creamy. Season to taste with salt.