Deconstructed Samosas with Chickpea Curry
Store-bought samosas are what make this recipe for samosa chaat—a popular Indian street food—absolutely easy to put together and fit for weeknight dinner!
Ingredients
- 1 large onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 1/3 cup (50 g) fresh ginger, chopped
- 3 garlic cloves, chopped
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tomatoes, diced
- 2 cans (19 oz/540 ml each) chickpeas, rinsed and drained
- 1 cup (250 ml) water
- 4 to 6 large store-bought vegetable samosas, reheated and cut in half (see note)
- 1 small tomato, finely diced
- 1 Lebanese cucumber, finely diced
- 1 small red onion, finely diced
- Cilantro leaves, for serving
- Mango, tamarind or cilantro chutney, for serving
- Plain yogurt, for serving
Instructions
- In a large non-stick skillet over medium heat, cook the onion in the oil until translucent, about 5 minutes. Add the ginger and garlic and cook for 2 minutes. Add the spices and tomatoes. Cook for 1 minute while stirring. Add the chickpeas and water. Bring to a boil, cover and simmer for 15 minutes. With a potato masher, mash 1/3 of the chickpeas to thicken the mixture. Let cool for 5 minutes.
Store-bought samosas are what make this recipe for samosa chaat—a popular Indian street food—absolutely easy to put together and fit for weeknight dinner!