Chickpea Masala
Source of Recipe
I made it up long-long ago when my children needed to eat more vegies
Recipe Introduction
I have made this with whatever spices happened to be on hand, whether at my place or someone elses. So while the recipe suggests ones that have been tested, variations can work ok. The initial idea came after my son who wouldn't eat his vegies was prepared to eat an instant meal of chickpeas and I decided it might be healthier and cheaper to make my own "instant" meal. This can be frozen and microwaved as needed.
List of Ingredients
2 small onion, sliced
oil
fennel powder
coriander powder
pepper medley to taste
cinnamon (stick or powder)
3 cloves garlic
mustard seeds
cumin powder
turmeric
paprika (not much for the kiddies)
1 400ml bottle tomato puree
1/2-1 tsp vegeta flavour enhancer (optional)
2 tins chickpeas, drained (or cook from dried)
water as needed
lentils (optional)
Recipe
Fry onion in oil until soft. Add mustard seeds and garlic and stir until fragrant.
add all spices and stir rapidly to avoid sticking. add lentils (if using), water (about 1cm), vegeta and let bubble 2 min.
add tomato puree. Bring to boil. Add chickpeas. If liquid does not cover chickpeas add more.
Turn down to simmer. Cook approx 15 minutes to soak in flavours
Serve with rice, quinoa,or in a gluten free wrap with baby spinach or rocket
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