Artichokes with chickpeas and seasoning garam masala – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 282, total fats 11 g., saturated fats g., proteins 9 g., carbohydrates 38 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (410 gr.) Canned chickpeas (drain and Rinse)
- 1 can (410 gr.) Of canned artichoke cores (drain brine, rinse and cut in half)
- 3 large chopped Rome tomatoes
- 1 large chopped head of red onion (approx. 2 tbsp.)
- 2 tbsp. l garlic ginger paste (see recipe below) or 1 clove garlic and a piece of peeled and chopped ginger 1.5 cm long.
- 2 tbsp. l canola oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp spice mixes Garam Masala
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1/4 Art. whipped until smooth yogurt
- 1 tbsp. l lime juice (approximately 1/2 lime)
- Salt
- 1/2 tbsp. water
- Sliced fresh cilantro for decoration
Garlic Ginger Paste:
- 1/2 tbsp. whole cloves of garlic
- 1/2 tbsp. peeled and sliced 1 cm. fresh ginger
- 1/4 Art. canola oil
Recipes with similar ingredients: Artichokes, onions, garlic, ginger root, plum tomatoes, lime juice, cumin, coriander, garam masala, paprika, turmeric, chickpeas, yogurt, cilantro
Recipe preparation:
- Chop the onions in a food processor or blender, garlic ginger paste and tomatoes until smooth. heat in a large frying pan over medium heat butter. When it is covered with a shiny film, sprinkle the seeds cumin. When they stop firing, add onion and tomato the pasta you just cooked and fry until it is thickens and does not become saturated color, about 10 minutes
- Add ground coriander, a spicy mixture of Garam Masala, paprika, turmeric and sauté for about 30 seconds. Then add yogurt, little by little so that it does not curl. Add lemon juice chickpeas, artichokes, salt to taste and water. Cover the pan with a lid and simmer for 10 minutes Try enough spices and serve sprinkled with cilantro.
- Garlic Ginger Paste: Into a Small Food Processor put the garlic, ginger and pour the canola oil. Whisk until the formation of a semi homogeneous paste. It must remain tiny pieces, but overall it should look like pasta.
- Keep pasta that you don’t use in a small glass jar. It can stand in the refrigerator for up to 2-3 weeks. This is a delicious addition to marinades, pasta sauces, sauces for frying, gravy, etc., it can also be used in recipes for slow cookers. Always keep a jar of this paste on hand.
