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Chickpea Masala

Updated: Aug 8, 2022

Servings: 4

Prep time: 10 min Cooking time: 45 min


Chickpea Marsala

  • 1 Tbsp extra virgin olive oil

  • 2 cloves garlic, finely chopped

  • 1/2 yellow onion, finely chopped

  • 1 1/2 tsp ginger, finely grated

  • 1/2 tsp salt

  • 1/8 tsp cayenne pepper (optional)

  • 1 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 2 1/2 cups cooked chickpeas

  • 1 cup diced tomatoes

  • 1/4 cup fresh cilantro (for garnish)

  • 1/2-1 cup water

Brown Rice

  • 3/4 cup brown basmati rice

  • 1 1/2 cups water

  • 1/8 tsp salt


1. For the rice, combine rice, water, and salt in a pot over high heat.

2. Bring to a boil, then reduce heat to low and cover for about 45 minutes.

3. While the rice is cooking, heat up the oil on medium heat. Add chopped onion and sauté for about 5 minutes.

4. Add garlic and ginger. Keep stirring gently until the onion is translucent and the garlic and ginger soften (about 1 minute).

5. Add all the ground spices to the pan and combine, stirring for about 1 minute.

6. Add tomatoes, chickpeas, half the salt, and about 1 cup of water. Bring to a simmer.

7. Let simmer for 25-30 minutes, covered. Stir occasionally and add water as needed to soften chickpeas.

8. Once the rice is finished cooking, fluff with a fork. Serve with chickpeas and cilantro for garnish. Enjoy.


RENEW Chickpea Masala
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