Deconstructed Samosas with Chickpea Curry
- 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
- 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.
- Place the samosa halves on plates and top with the chickpea curry. Garnish with the tomato, cucumber, onion, cilantro and chutney, then add a dollop of yogurt.
Samosas are small, triangle-shaped Indian fritters that are stuffed with vegetables or meat and deep-fried. They are available fresh or frozen in some grocery stores or South-Asian specialty shops. Since their size can vary, feel free to double or triple the quantity of samosas in this recipe.