Artichokes with chickpeas and garam masala

Ingredients:

• 1 can (410 g) canned chickpeas (drained and rinsed)
• 1 can (410 g) canned artichoke hearts (drained, rinsed and halved)
• 3 large Roma tomatoes, chopped
• 1 large red onion, chopped (about 2 cups)
• 2 tbsp garlic-ginger paste (see recipe below) or 1 clove garlic and a 1.5 cm piece of peeled and sliced ​​ginger.
• 2 tbsp. l. canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon Garam masala spice mix
• 1/4 tsp paprika
• 1/4 teaspoon turmeric
• 1/4 cup yogurt, beaten until smooth
• 1 tbsp lime juice (about 1/2 lime)
• Salt
• 1/2 cup water
• Chopped fresh cilantro for garnish

Garlic Ginger Paste:

• 1/2 cup whole garlic cloves
• 1/2 cup fresh ginger, peeled and cut into 1 cm slices
• 1/4 tbsp. canola oil

Preparation:

1. In a food processor or blender, puree the onion, garlic-ginger paste, and tomatoes until smooth.
   
   Meanwhile, heat the oil in a large skillet over medium-high heat. When it begins to shimmer, add the cumin seeds. When they stop popping, add the onion-tomato paste you just made and cook until thickened and richly colored, about 10 minutes.
2. Add ground coriander, spice mixture Garam masala, paprika, and turmeric and fry for about 30 seconds. Then add the yogurt, a little at a time, to prevent it from curdling. Add the lemon juice, chickpeas, artichokes, salt to taste, and water.
   
   Cover the pan and simmer for 10 minutes. Taste for seasoning and serve garnished with cilantro.
3. Garlic Ginger Paste: Place the garlic, ginger, and canola oil in a small food processor. Process until a semi-smooth paste forms. There should still be some tiny pieces, but overall it should resemble a paste.
4. Store any unused paste in a small glass jar. It will keep in the refrigerator for up to 2-3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fries, gravies, and more, and can also be used in slow cooker recipes. Always keep a jar of this paste on hand.