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!
Ingredients
- 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!
Always Hungry,
Hannah
Hangry Hannah 