CHICKPEA TIKKA MASALA

Chickpea Tikka Masala
Recipe by: The Iron You

INGREDIENTS
Serves 8

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 two-inch piece of ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
  • 2 (14.5 oz / 410 gr) cans diced tomatoes
  • 1 (13.5 oz / 400 ml) can full fat coconut milk
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro


DIRECTIONS

  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.
  5. In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
  6. Take a taste and adjust seasoning if needed.
  7. Remove from the heat, sprinkle with chopped fresh cilantro and serve.