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Savory Chickpea Masala Recipe

Easy One-Pan Meal

I tried for years to make a masala or curry dish that rivaled the local restaurant I frequent but it seems as though the answer was simply- ‘keep it simple’.

This recipe is easy, accessible and totally satisfying. You can add chicken as well, or add cabbage, cashews, spinach etc and turn it into a Buddha Bowl! YUM!!

What You Need:
  • 1 white onion
  • 3 med zucchini
  • 28 oz diced tomatoes in juice
  • 28 oz tomato puree
  • 3 15oz cans of chickpeas/garbanzo beans, thoroughly rinsed
  • 3 TBSP minced garlic (I r=prefer fresh as it’s less sweet)
  • 1/2 cup organic heavy whipping cream
  • 1 tsp cayenne pepper (or a fresh, diced pepper of your choice)
  • 1 tsp each: cumin, pepper, coriander
  • 1 TBSP each: curry powder, turmeric
  • salt to taste
  • cilantro for garnish
  • coconut oil
What You Do:

Sauté the onion in coconut oil about 2 minutes (and the fresh pepper, if you choose to use this instead of cayenne).

Add zucchini and sauté until onion is until translucent/tender and zucchini is tender.

Add tomatoes, puree, chickpeas and spices and simmer about 20 minutes on low.

Stir in whipping cream to fully incorporate and enjoy!

Bon Appetit!

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