Spicy olive channa masala

recipes-olives from spain
INGREDIENTS
  • 20 pc (70 g) Black OLIVES FROM SPAIN (pitted)
  • 150 g Chickpeas (boiled)
  • 100 ml Water
  • 1 pcs Onions (chopped)
  • 3 pcs Tomatoes (chopped)
  • 10 g Garlic (chopped)
  • 30 ml Pure olive oil
  • 15 g Coriander powder
  • 5 g Cumin powder
  • 3 pcs Chili powder
  • 3 g Turmeric powder
  • 5 g cumin (roasted)
  • 5 g Paprika powder
  • 5 g Garam masala powder
  • 10 ml Lemon juice
  • 2 pcs Green chilies (minced)
  • 10 g Ginger (minced)
  • 15 g Coriander (chopped)
  • Salt to taste
Preparation time:
45 minutes
Serves:
2 portions
Level of difficulty:
Medium
PREPARATION
  • Heat oil in a large skillet.
  • Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
  • Turn heat to medium-low and add the coriander powder, cumin, cayenne and turmeric.
  • Stir for a few seconds and add the tomatoes. Cook the tomatoes until browned lightly.
  • Add chickpeas, Spanish Black olives and half cup of water and stir.
  • Add the roasted cumin, paprika, garam masala, salt and lemon juice.
  • Cook covered for 10 minutes.
  • Remove the cover and add the minced chili and ginger.
  • Stir and cook uncovered for 30 seconds.