Chickpea Tikka Masala

By GuidingVegan

Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Ingredients

• 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

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.