Oh my goodness, so easy, so good, so flavorful, and incredibly filling! Serve with some naan or rice and it's a meal fit for a king on a pauper's budget and vegetarian's palate! And even the non-vegetarian loving husband enjoyed this meal quite a bit! There are very few veggie recipes that he asks for a repeat of - this was one he said he'd be happy to see on the menu again and again. YAY!
Recipe courtesy Aarti Sequeira and Aarti Party
Ingredients
1 large red onion, chopped (about 2 cups)
2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
3 large Roma tomatoes, chopped - since it's out of season, I simply used 1 can petite diced tomatoes and drained it.
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 cup yogurt, whisked until smooth
1 tablespoon lime juice (about 1/2 a lime)
1 (14 1/2-ounce) can chickpeas, drained and rinsed
1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved - I chopped these up even more so the pieces were smaller to handle.
Kosher salt
1/2 cup water
Chopped fresh cilantro, for garnish
Directions
Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth. * I Just used 1 garlic clove and a nob of fresh ginger here.
Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro
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