Vegetables gently simmered in coconut milk and ginger.
Real food photography · Serving details may varyNorth Indian-inspired
Weeknight chickpea masala
Chickpeas simmered in a warmly spiced tomato sauce.
◷ 30 minutes*Serves 2Plant-based
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Canned chickpeas make this a practical weeknight simmer. The 30-minute estimate applies to canned, drained beans, not dry chickpeas that still need soaking and cooking.
Plan the method before you start
Prepare the onion and garlic before starting the spice step. Check what your garam masala contains and adjust the seasoning to that blend instead of treating every brand as identical.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Heat oil and soften onion for 7 minutes. Add garlic and cumin for 1 minute.
- 02
Add tomatoes and chickpeas. Simmer for 15 minutes, adding water if needed.
- 03
Stir in garam masala and season to taste. Serve with rice or flatbread if available.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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