Indian · PANTRYHOP RECIPE
Quick chickpea masala
20 minutes · 2 servings · vegan
Ingredients
Check you have the quantities below.
- 1 can, drained chickpeas
- 3 medium tomato
- 1 small onion
- ½ tsp cumin
- 1 tbsp oil
- to taste salt
Let’s make it
- Finely chop onion and tomatoes. Warm oil; cook onion for 5 minutes.
- Add cumin and tomatoes; cook for 5 minutes.
- Add drained cooked chickpeas and ¼ cup water. Simmer for 8 minutes and season.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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