Chickpea Tomato Masala

Punjabi-style chickpeas in a spiced tomato gravy. Makes 3 servings.

35 min · Serves 3 · Vegan · ≈315 kcal per serving · ≈17 g protein

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Ingredients

• 500g cooked chickpeas, drained
• 350g tinned chopped tomatoes
• 150g onion
• 9g garlic
• 12g fresh ginger
• 4g cumin seeds
• 3g ground turmeric
• 5g fresh red chilli
• 15g fresh coriander
• 18g vegetable oil
• 4g salt

Method

1. Soften onion in oil 6 minutes until golden. Add garlic, ginger, cumin, turmeric and chilli; cook 1 minute.
2. Add tomatoes; simmer 10 minutes until oil separates slightly.
3. Stir in chickpeas and salt; simmer 10 minutes. Finish with coriander.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.