Chickpea Tikka Masala
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.
- Olive Oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 2-inch piece ginger, finely chopped
- 1 tablespoon Garam Masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 3 cans (15 ounce) chickpeas, drained and rinsed
- 2 cans (14.5 ounce) tomatoes, diced
- 1 can coconut milk
- 1 teaspoon arrowroot powder or cornstarch
- Salt to taste
- Fresh cilantro, chopped
Adapted from theironyou.com
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.