Zero-oil Masala Chickpeas

Zero-oil masala chickpeas are a great option for a healthy, flavorful, and satisfying dish. The absence of oil doesn’t mean you have to compromise on taste.

Simple recipe for you:

Ingredients:

• 1 can chickpeas (or 1.5 cups cooked chickpeas)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon paprika (or red chili powder)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder) or lemon juice (for tanginess)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Chickpeas:
   • If using canned chickpeas, drain and rinse them. If using dried chickpeas, soak them overnight and cook until tender.
2. Cook the Base:
   • Heat a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
   • Add the chopped onions and cook until they are golden brown. If needed, you can add a splash of water to prevent sticking.
3. Add Aromatics and Spices:
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
   • Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts separating from the mixture. Again, you might need to add a little water to prevent sticking.
4. Spice it Up:
   • Stir in turmeric powder, paprika, ground coriander, ground cumin, and salt. Cook for another 1-2 minutes until the spices are well combined.
5. Add Chickpeas:
   • Add the chickpeas to the pan and mix well with the spices. If the mixture is too dry, add a bit of water (just enough to cover the chickpeas slightly).
6. Simmer:
   • Let the chickpeas simmer for about 5-10 minutes, allowing them to absorb the flavors. Stir occasionally.
7. Finish and Garnish:
   • Stir in the garam masala and amchur or lemon juice. Cook for an additional 1-2 minutes.
   • Garnish with chopped cilantro.
8. Serve:
   • Serve the masala chickpeas warm, either on their own or with rice, naan, or your favorite flatbread.