Chickpea Masala
Chickpea Masala with Sushi Rice
The most requested dish in our home (*drum roll please*) Chickpea Masala. I love making this for my family. It’s easy and full of health benefits. Starting with super spices, masala, curry and turmeric. I also used plant-based milk to give it a wholesome creaminess. We also crave this with sushi rice. Yes! Sushi rice! It feels so right devouring chickpea masala with your favorite rice.
My Cute Excuse
So, it’s been 4 months since my last post and you’re probably wondering what cause the pause? Well, here’s my cute and “gwapong” excuse…..yeah, just look at the picture….no explanation needed.
Carlton is much bigger now than this picture but just wanted to show his adorable puppy face. This pup was the main reason why I was willing to put my food blogging on hold. We were busy showing him how this world we live in really works for a young curious pup like him. So far, he’s working on how to manage his fear related anxiety especially with loud noises. I know he’ll overcome this one day. He’s super smart that training him is so fun. Overall, I would say it was worth the pause. Too bad he can’t eat chickpea masala.
Watch more of Carlton on Instagram @thekingcarltonshow
Something NEW…
If you’ve been watching my previous youtube videos, you know by now that I was camera shy. I used the Japanese style of vlogging by just showing hands. After the GMA TV feature of my Pink Pancit…(Yes! I was on tv in the Philippines Ssshhh =). Read my updated Pink Pancit blog recipe page where I shared my excitement and thoughts on my recent tv feature.) I thought maybe I can try a different way of vlogging. I also included the whole fam bam so it’s more fun and dynamic. I’m glad that they are very supportive of this idea. I hope you’ll enjoy the NEW Gem Framboise youtube videos. Thank you for 500 followers. Half way to becoming a legit youtuber!
P.S.
Who needs lighting equipment when you have the best all natural glow from Switzerland’s sunlight??
Chickpea Masala
Ingredients
- 1 medium onion
- 1 medium red bell pepper
- handful of fresh parsley
- 1 can chickpeas drained
- 1 1/2 - 2 cups plant-based milk almond or coconut milk
- 2 tbsp unsalted butter
- 1 to 1 1/2 tbsp cornstarch dissolved in small amount of water (room temp.)
- 2 handfuls of fresh baby spinach
- 2 tbsp olive oil
Spices
- 2-4 tsp masala powder
- 1-2 tsp curry powder
- 1 tsp turmeric powder
- 1 tbsp all natural vegetable bouillon powder
Garnish
- toasted almond flakes
- fresh parsley
- fresh lemon wedge
Instructions
- Finely chop onion.
- Cut red bell pepper into thin strips.
- Roughly chop parsley.
- Heat wok in medium heat with olive oil.
- Once hot, add in onion and let it sweat.
- Add spices starting with masala, then curry, and finally turmeric. Mix.
- Add red bell pepper. Cook for 2-3 minutes.
- Add chickpeas (drained). Cook for 2-3 minutes.
- Add plant-based milk. Stir.
- Add fresh parsley. Stir.
- Add cornstarch with water. Cook until it thickens.
- Add all natural vegetable bouillon powder. Stir.
- Add butter. Stir until it all dissolves.
- Add spinach. Gently stir.
- Taste test. Add more spices according to your liking.
- Cover and cook for another 2-3 minutes on medium/low heat.
- Serve warm with your favorite rice.
- Garnish with toasted almond flakes, fresh parsley, and lemon wedge.
Notes
- Cook spices with onions in the beginning, by doing so, it wakes up all the aroma in the spices which is important for this dish.
- Use plant-based milk such as almond or coconut milk.
- Use unsalted butter, to better control the level of saltiness.
- Be mindful when using cornstarch as thickening agent. It can taste starchy if used excessively.
- Use toasted coconut flakes as garnish if using coconut milk.
- Try serving this dish with sushi rice. I'm sure you'll love it too.
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on youtube.
WATCH The Chickpea Masala Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.
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