Make your mid-week dinner an easy one with Nicole Maguire’s quick chickpea masala
You’ve had a big day, your feet hurt and your eyes are feeling heavy. The last thing you want to do is make dinner. You might be okay with a piece of toast before bed, but what if you have other mouths to feed? Nicole Maguire has been there – that’s why the cook has made a career out of creating recipes that get dinner on the table in a flash. Her latest cookbook, Simple Weeknights, is filled with recipes that can be made in 30 minutes or less. That includes this recipe for quick chickpea masala, which Nicole says feels generous, but comes together fast. Give it a crack!
INGREDIENTS
2 tablespoons olive oil or neutral oil of choice
1 large brown onion, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon freshly grated garlic
2 x 420 g (15 oz) tins chickpeas,
drained and rinsed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder (optional)
1 teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
400 g (14 oz) canned crushed tomatoes
270 ml (9 fl oz) coconut milk (can be
substituted with coconut cream for
extra richness)
1 teaspoon white sugar
2 tablespoons finely chopped fresh coriander
(cilantro), plus extra to serve
Juice of ½ lime
TO SERVE
Full-fat plain Greek yoghurt
Mango chutney
Crispy fried shallots
Roti or 2-ingredient flatbread
Freezer-friendly rice
Lime wedges
TO MAKE
Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 3–5 minutes, or until softened. Add the ginger and garlic and cook, stirring, for 30 seconds.
Add the chickpeas, followed immediately by the garam masala, cumin, ground coriander, chilli (if using), salt and pepper. Stir to coat, then immediately add the crushed tomatoes, coconut milk, sugar and 125 ml (1/2 cup) of water.
Subscribe for updatesBring to the boil, then reduce the heat to low and simmer, covered, for 10–12 minutes, stirring occasionally, or until the sauce is glossy and thickened.
Finish by removing from the heat and stirring through the fresh coriander and lime juice.
Serve immediately with a dollop of Greek yoghurt and mango chutney. Sprinkle with crispy fried shallots and enjoy with roti, rice and lime wedges on the side.
Simple Weeknights by Nicole Maguire, published by Plum, RRP: $44.99, photography by Jeremy Simons.
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