CHICKPEA TIKKA MASALA

In this recipe, we’ll make a delicious tomato curry sauce with chickpeas for a warm and comforting Indian Chickpea Curry.

Here’s everything you will need, including ideas on substituting ingredients:

• Chickpeas (aka garbanzo beans). Use 2 cans or 3 cups fresh cooked.
• Tomato. Use canned diced tomatoes for ease, or 4 – 5 ripe tomatoes, diced. If you don’t care for chunks of tomato, use 28 oz. can crushed tomatoes.
• Onion. The original recipe calls for 2 onions, but I found 1 large onion a little more favorable. Use 2 if you prefer.
• Garlic. Feel free to adjust the garlic to your taste.
• Ginger. Fresh minced or grated ginger adds a nice zing.
• Cumin Seeds. You can pick up a package of whole cumin seeds for a reasonable price in the Mexican section of your local grocery store, or you can find them bottled in the general spice section.
• Garam Masala. Literally means warm spices, and is a blend of Indian spices such as coriander, cumin, cinnamon, cardamom, black pepper, and cloves. It’s a wonderful blend that gives the dish so much flavor.
• Turmeric. This yellow aromatic spice adds another layer of flavor.
• Cayenne. Adjust the amount to your liking. I think 1/2 teaspoon of cayenne is a safe amount, but if you love heat use up to 1 teaspoon.
• Coconut Milk or any plant based milk.
• Tomato Paste omitted this step
• To make this oil-free, simply use 1/4 cup of water or vegetable broth when sauteeing.
• Salt.

Ingredients

• 2 tablespoon olive oil or 1/4 cupwater/broth
• 1 large onion, diced
• 1 teaspoon cumin seeds
• 3 – 4 garlic cloves, minced
• 2 inch piece of ginger, minced or grated
• 1 tablespoon ground coriander, optional
• 1 1/2 teaspoon turmeric
• 1 heaping teaspoon garam masala
• 1/2 – 1 teaspoon cayenne
• 1/2 teaspoon mineral salt
• 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
• 2 tablespoon tomato paste
• 2 cans (14oz) chickpeas(garbanzo beans), drained and rinsed
• 1 can (15oz.) coconut milk (full or low fat – cream is ok too)

To Serve

• 1/2 cup chopped fresh cilantro
• grain of choice (rice, quinoa, couscous)

HOW TO MAKE CHICKPEA TIKKA MASALA

Most of the work is preparing the onions, ginger and garlic. After that, it’s just occasional mixing and bringing the dish to a gentle simmer.

Follow the order below to create this lovely dish:

• Saute the onions and cumin seeds in oil or water/broth, until onions are browned around the edges.
• Add in the ginger and garlic, cook for 1 to 2 minutes.
• Stir in the spices and cook until nice and fragrant.
• Toss in the tomatoes and cook until they breakdown a bit, about 4 minutes.
• Mix in the tomato paste, chickpeas and coconut milk, slow cook in an instant pot for 3 hours to really bring out the flavour.

And now you’re ready to serve with a grain of choice!

TIPS FOR THE BEST TIKKA MASALA SAUCE

• Don’t rush it. For the most intense and delicious sauce you’ll want to really let the onions cook down bringing out the sweetness.
• Simmer, don’t boil. Make sure to simmer the masala over low heat to avoid the coconut milk from curdling.
• Save the leftovers. Leftover chickpea tikka masala tastes phenomenal the next day because the spices have more to develop overnight.

• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Entree
• Method: Stovetop, Simmer
• Cuisine: Vegan, Indian

INSTRUCTIONS

In a large pot, heat some water over medium heat, add onions and cumin seeds, cook for 5 – 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne  and cook for 1 – 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.

Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.

Serves 6

NOTES

Optional add-ins: For a veggie filled meal add in one or more of the following with the chickpeas.

• 1 sweet potato, diced into 1/4 – 1/2 inch cubes
• 2 cups cauliflower florets
• 1 cup sliced carrots

How To Store

• Refrigerator: Store in covered containers for 5 – 6 days..
• Freezer: Store in the freezer for up to 2 – 3 months. I like storing in these freezer safe meal prep containers. You can also freeze larger portions in large ziplock bags.
• Reheat: Re-warm on the stovetop or the microwave.