Simple Chickpea Masala

🥘 Ingredients

• neutral cooking oil 3 Tbsp
• cumin seeds ¼ tsp
• brown mustard seeds ¼ tsp
• yellow onion 1 medium
• ground coriander 2 tsp
• ground cumin 1 tsp
• ground turmeric ¼ tsp
• cayenne pepper 0.12 tsp
• finely ground black pepper 0.12 tsp
• diced tomatoes 1 can (14.5-ounce)
• cooked chickpeas 4 cups
• water ½ cup
• unsweetened coconut cream 1 can (14-ounce)
• salt 1 tsp
• freshly squeezed lemon juice 1 tsp
• fresh cilantro 2 Tbsp
• cashew yogurt
• Yogurt Drizzle Sauce

1. 1

   Heat neutral cooking oil in a medium skillet over medium heat. Add cumin seeds and brown mustard seeds and cook for 1 minute , or until the mustard seeds either begin to pop or turn a grayish color. Stir constantly.
2. 2

   Add yellow onion (finely diced) and cook for 5 minutes , until softened. Add ground coriander , ground cumin , ground turmeric , cayenne pepper , and finely ground black pepper and cook for 30 seconds more, or until fragrant, stirring constantly. Add diced tomatoes and cook for 1 minute .
3. 3

   Stir in cooked chickpeas and water . Cover and simmer for 10 minutes . Use a potato masher or the side of a spatula to partially mash about a third of the chickpeas to add some texture to the sauce. Add unsweetened coconut cream (if using), 2 tablespoons at a time, until the desired texture. Mix well to combine.
4. 4

   Stir in salt , freshly squeezed lemon juice , and fresh cilantro (chopped). If desired, serve with cashew yogurt or Yogurt Drizzle Sauce (optional).