Creamy Tomato Chickpea Masala

1. Cook Onion

Heat the neutral oil in a medium-large heavy pan over medium heat. Once the oil is shimmering, add the minced yellow onion and cook for about 5 to 7 minutes until it softens and browns at the edges.

2. Add Garlic and Ginger

Stir in the minced garlic cloves and the grated ginger, cooking for about a minute to release their fragrant aromas.

3. Toast Spices

Add the kosher salt, ground cumin, ground turmeric, ground coriander, cayenne pepper, and garam masala. Allow the spices to toast for about two minutes with the onion mixture.

4. Add Tomato Paste and Tomatoes

Incorporate the tomato paste, stirring for 1 to 2 minutes until it darkens slightly. Then add the diced tomatoes and let them simmer for 4 to 8 minutes until they break down into a sauce.

5. Simmer with Water

Pour in the water and bring the mixture to a gentle simmer. Cover the pan with a lid and let it cook for about 5 minutes.

6. Add Chickpeas

Add the cooked chickpeas, stirring them into the sauce. Let everything cook together for another 10 minutes to allow the chickpeas to absorb the flavors.

7. Finish with Cream and Herbs

Remove the pan from the heat and stir in the heavy cream. Sprinkle chopped fresh parsley over the top for garnish before serving.