Chickpea masala
Chickpea masala
The sweetness of winter squash pairs beautifully with Thai spices. This soup is creamy, sweet and spicy.
Recipe updated June 2021
Yields: 6 servings
Ingredients
1 1/2 cups cooked chickpeas or 1can, drained and rinsed[i]
1 tablespoon coconut oil
1 teaspoon cumin seeds
1 cup onions – diced
1 tablespoon fresh garlic – minced
1 tablespoon fresh ginger – minced
2 tablespoons fresh turmeric – minced or 1 teaspoon dry
1 tablespoon ground cumin
1 teaspoon chili flakes – reduce if you don’t like heat
½ teaspoon chana masala seasoning
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup water or broth for sautéing
1 cup passata (pureed, strained tomatoes)
1 540 ml can diced tomatoes – drained
½ tablespoon cane sugar
Optional
2 cups spinach or kale – chopped
1 cup peas or beans – fresh or frozen
Steps
Heat oil in a medium saucepan. Add cumin seeds. When they start to brown turn down the heat to medium and add onions, garlic, ginger and fresh turmeric. Sauté until they start to soften – you can add a bit of the water if they start to stick. Add remaining spices. Continue to add water, two tablespoons at a time. As it evaporates, add more. This process really develops the flavours. When you are done the onions, garlic, ginger and turmeric should be really soft and the flavours of the dry spices fully released.
Add the passata, drained tomatoes and chickpeas. Simmer for 1 hour or put in a slow cooker on low for 4-6 hours. You can eat it sooner, but the longer it simmers the better the dish. Just before serving add the kale and peas. As soon as the kale is softened it is ready to serve.
Pair it with your favourite grain or flatbread. Try serving it with my mint cilantro sauce. It adds a lot of brightness.
[i] I like to use dry beans and legumes whenever possible. They are more affordable and I can control how they are cooked. It is important you soak them for 6-8 hours and rinse them before cooking. It makes them more digestible and the nutrients more bioavailable. If you use canned, make sure they drained are rinsed. You can save the chickpea liquid and use it as a egg replacer.
