June 23, 2011

chickepea and artichoke masala

I'm still on an Indian/Thai kick and a huge reason for that is because of the most amazing mediterranean/middle eastern market near my house called Vine Ripe Farmer's Market. They have everything I could want and I swear it's impossible for me to spend more than $20 there - and I leave with bags and bags of produce! One of the best things about shopping there is that I can finally buy items that I've never seen in the regular grocery store before. Like, a huge bottle of tahini for $3 and a big jar of ghee for $5. Plus they have every kind of spice or curry and really interesting baked goods. I want to live there.

Anyway, since I had all these things at my disposal I decided to give my naan bread recipe another chance, this time using ghee instead of plain ol' butter. What a difference! It was super easy and tasted exactly like the naan at a good Indian restaurant. Yahoo! I also loved this chickpea and artichoke masala recipe from Aarti Sequeira (of Aarti Party on the Food Network). It was nice having a vegetarian Indian dish that tasted really delicious. I bet you could totally make a meat lover in your family happy with this one as long as they like exotic flavors. I will make this again, for sure.
1 large red onion, chopped (about 2 cups)
1 clove garlic, peeled and chopped
1/2-inch piece ginger, peeled and chopped
3 large Roma tomatoes, chopped
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 cup yogurt, whisked until smooth
1 lime, juiced
1 (14 1/2-ounce) can chickpeas, drained and rinsed
1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved
Kosher salt
1/2 cup water
Chopped fresh cilantro, for garnish
Process the onion, garlic, ginger and tomatoes in a food processor or blender until smooth.
Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.

Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro over steamed rice.


  1. I've been to Vine Ripe with Dina and really enjoyed it. Definitely great prices there!

  2. Um, Yummmmy! Love me some Indian and Thai food. When can we come over for dinner?? :)

  3. I was wondering what neighborhood you lived in, since your new house looks similar to our old one in the "Texas Streets". We're downtown now (Little Italy) & I miss running down the street to Vine Ripe! Especially the yummy grill!


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