Easy Chickpea Tikka Masala

By lorik

Ingredients

• 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 (I used BPA-free Natural Value)
• 1 teaspoon arrowroot powder or cornstarch
• Salt to taste
• Fresh chopped cilantro

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from

Preparation

Step 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.

Add ginger and spices and sauté until fragrant, about 30 seconds.

Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.

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.

Take a taste and adjust seasoning if needed.

Remove from the heat, sprinkle with chopped fresh cilantro and serve.

Nutrition facts:
One serving yields 393 calories, 13 grams of fat, 60 grams of carbs, and 15 grams of protein.