Chickpea and Artichoke Masala
Dive into the rich, aromatic flavors of this Chickpea and Artichoke Masala, a vegan delight that’s as comforting as it is nutritious. This recipe combines tender chickpeas and tangy artichoke hearts with a fragrant blend of classic Indian spices like cumin, coriander, turmeric, and garam masala, all simmered in a creamy coconut milk and tomato base. Ready in just 45 minutes, this plant-based masala is a perfect option for a quick, wholesome dinner. Serve it over fluffy basmati rice or pair it with warm naan to soak up every drop of the luscious, spiced sauce. Packed with protein, fiber, and bold flavors, this dish is sure to impress both weeknight diners and dinner party guests alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 15 ounces, drained and rinsed canned chickpeas
- 14 ounces, drained and quartered canned artichoke hearts
- 14 ounces canned diced tomatoes
- 1 cup, full-fat coconut milk
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.25 teaspoon (optional) cayenne pepper
- 0.5 cup vegetable broth
- 0.25 cup, chopped (for garnish) fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, paprika, and cayenne pepper (if using). Stir the spices into the onion mixture and cook for 1 minute to toast them slightly.
Pour in the canned diced tomatoes and stir to incorporate the spices. Simmer for 5 minutes to thicken.
Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Stir in the drained chickpeas and quartered artichoke hearts. Season with salt and black pepper.
Simmer the masala uncovered for 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
Taste and adjust seasoning as needed.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 49.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
