Spicy Roasted Chickpea Masala
A vibrant and aromatic dish featuring crunchy oven-roasted chickpeas simmered in a bold, spicy tomato-based gravy.
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Ingredients
- 2 cans (15oz) Canned chickpeas, drained and rinsed
- 3 tablespoons Olive oil
- 2 teaspoons Garam Masala
- 1 large Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger paste
- 1 1/2 cups Crushed tomatoes
- 1/2 cup Coconut milk (full fat)
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Turmeric powder
- 1/4 cup Fresh cilantro, chopped(optional)
- 1 teaspoon Sea salt
Instructions
- 1
Preheat your oven to 400°F (200°C) and pat the chickpeas completely dry with a paper towel.
- 2
Toss chickpeas with 1 tablespoon of olive oil and 1 teaspoon of garam masala, then roast on a baking sheet for 20 minutes until crunchy.
- 3
While chickpeas roast, heat the remaining olive oil in a large skillet over medium heat and sauté the onions until translucent.
- 4
Add the garlic, ginger, turmeric, and cayenne pepper to the skillet, stirring for 2 minutes until fragrant.
- 5
Pour in the crushed tomatoes and simmer for 10 minutes on low heat to thicken the base.
- 6
Stir in the coconut milk and the remaining garam masala, seasoning with salt to taste.
- 7
Gently fold the roasted chickpeas into the sauce, allowing them to absorb the flavors for 2-3 minutes.
- 8
Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.
Nutrition per Serving
345
Calories
12g
Protein
42g
Carbs
16g
Fat
11g
Fiber
6g
Sugar
620mg
Sodium
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