Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.
- 1 TBSP Olive Oil
- 1/4 Chopped Onion
- 1 Clove Garlic, minced
- 1 TBSP Chili Powder
- 1 TBSP Cumin
- 1 TSP Turmeric
- 1 TSP Garam Masala
- 1 TSP Sea Salt
- Dash of Cinnamon + Cayenne
- 2 14 oz Cans of Chickpeas, drained
- 2 14 oz Cans of Fire Roasted Diced Tomatoes
- Cucumbers, Sliced thin
- Greek Yogurt
- Lemon Juice
- Pita Wedges
Let’s Get Cooking
In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.
With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.
My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.
I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!
- 2 TBSP Extra Virgin Olive oil
- 2 TBSP Unsalted Butter
- 2 Medium Onions, Finely chopped/ about 3 cups
- 4 Garlic Cloves, thinly sliced
- 2 TBSP Ginger, Finely chopped & peeled
- 1 1/2 TSP Ground Coriander
- 1 1/4 TSP Ground Cumin
- 1 1/2 TSP Ground Turmeric
- 1/8 TSP Cayenne Pepper
- Kosher Salt
- 1 28 oz Can Whole Tomatoes
- 2 15 oz Can Chickpeas, rinsed and drained
- 1/3 Cup Dried Apricots, thinly sliced
- 1/2 Cup finely Chopped Fresh Cilantro
- 1/2 Cup finely Chopped Red Onion
- Lime Wedges
- Plain Yogurt
- Basmati/Jasmine Rice
Let’s Get Cooking
Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.
Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.
Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!