Prepare rice and a spoon and get ready to fall in love: a hot and rich hummus grain stew from Indian cuisine - voila! Food

2023-01-30T05:22:45.046Z

Prepare rice and spoon and get ready to fall in love. Olga Tochsher in the recipe for the masala hummus stew - a hot, rich and aromatic hummus grain stew from the Indian barracks, for the full recipe

A rich and aromatic hummus stew (photo: Alon Masika, styling: Yael Magen)

The masala is a mixture of spices from the Indian kitchen and also the wonderful way of this kitchen to turn the food based on seemingly simple raw materials such as legumes and rice, into a culinary experience rich in flavors.

Olga Tochsher's chickpea stew from the secret ingredient recipe blog receives exactly the same aromatic addition, rich in flavors from Indian cuisine that makes it a real delicacy.

The masala is started by frying onion, garlic, ginger and hot chili along with dry spices that the frying opens up their taste.

Then add tomatoes and coconut cream which together create a wonderful velvety sauce.

The most delicious to eat with white rice and who also likes yogurt.

The yogurt adds freshness and refines the spiciness if you like your masala particularly spicy.

Want another taste of the magic of Indian cuisine?

Neta Levia teaches how to make Mulligatawny soup - a rich and aromatic Indian soup of red lentils.

Masala hummus stew (photo: Alon Masika, styling: Yael Magen)

Ingredients

To cook the hummus:
- ½ cup chickpeas soaked overnight in a bowl with cold water (on a hot day it is better in the refrigerator)
- 1 teaspoon baking soda
For the stew:
- 2-3 tablespoons of olive oil
- 1 diced onion
- 4-5 crushed garlic cloves
- 1-2 cm of chopped ginger root
- 1 chopped chili pepper (or according to desired spiciness)
- 1 heaping teaspoon of gram masala (Indian spice mix)
- 1 as Pitchamon
- 1 teaspoon yellow curry spice
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon of salt
- ¼ teaspoon ground black pepper
- 200 grams of tomato puree (2 small boxes)
- 800 grams canned chopped tomatoes (2 small cans)
- 1 boiling buckwheat or vegetable stock
- 1 coconut cream or coconut milk
To submit:
- Cooked white rice
- Chopped coriander
- yogurt (optional)
For the conversion table click here >

Preparation

How do you make a hummus masala stew?

1
Cooking the chickpeas:
filter the chickpeas from the soaking water, transfer to a pot and cover with plenty of water.
Add the baking soda, cook for about an hour to soften and filter.
Keep aside.
2
The masala stew:
heat the oil in a large pot and fry the onion while stirring until nicely golden.
Add the garlic, ginger and chili, mix and continue to fry for another 1-2 minutes.
3 Add all the spices, salt and tomato paste and continue to fry while constantly stirring for about 3 more minutes.
4 Pour the crushed tomatoes and water into the pot, mix and bring to a boil.
Lower the flame and cook for about 10 minutes while stirring occasionally.
5 Add the cooked hummus and milk or coconut cream, mix and bring to a boil over a medium flame.
Cook for another 2-3 minutes, taste and adjust seasoning.
6
Serving:
sprinkle with coriander and serve immediately alongside cooked rice and, if you like, yogurt.