Chickpea Marsala
Submitted by zoebird
Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.
YIELD
1 servingsPREP
25 minCOOK
2 hrsREADY
2 hrsChickpea Marsala (or chana masala) is the kind of recipe that feels ancient in the best possible way.
Dried chickpeas soak overnight, then simmer low and slow with whole cumin seeds, turmeric, a pinch of asafetida, and a green chili until they turn buttery and tender.
Fresh ginger goes in twice: once during cooking for backbone, then again raw at the end for a sharp, bright zing.
A generous squeeze of lemon and a shower of cilantro right before serving pulls everything into sharp focus.
Kitchen Tips
- Asafetida (hing) is the secret ingredient here. Just a pinch adds a deep, almost onion-like savoriness that you can’t get any other way. Find it at any Indian grocery.
- Let the cumin seeds crackle and pop in the hot pan before adding anything else. That’s the sound of flavor being unlocked.
- Don’t rush the simmer. Two hours sounds like a lot, but dried chickpeas need that time to turn truly creamy.
Ingredients
Directions
Wash the chickpeas, and soak overnight.
Drain. [Spray pam in a heated non-stick saucepan.]
Add cumin, turmeric, asafetida, red pepper and salt.
Stir until cumin seeds crackle.
Add chickpeas and cover with water by two inches.
Add 1 tablespoon ginger, the chili, and the tomato.
Bring to a boil. Cover and simmer for 1½ to 2 hours or until the chickpeas are tender.
Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
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