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Chickpea Tikka Masala

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Quick, easy, yummy… 300 cal per serving.  What’s not to like?  Okay, a bit higher on carbs than I’m aiming for right now – worth it!

– Credit: The Simple Veganista

  • Author: Michael Ottoson
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Scale

2 tablespoons olive oil or 1/4 cup water/broth

1 large onion, diced

1 teaspoon cumin seeds

4 garlic cloves, minced

2 inch piece of ginger, minced or grated

1 tablespoon ground coriander, optional

1 1/2 teaspoons 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 tablespoons tomato paste

2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed

1 can (15oz.) coconut milk (full or low fat – cream is ok too)

Instructions

1. In a large pot heat oil or water over medium heat. Add onions and cumin seeds. Cook for 5-7 minutes until onions are browned around the edges.

2. Add the ginger and garlic, cook 1-2 minutes more.

3. Add the garam masala, turmeric, garam masala, cayenne and cook for 1-2 minutes, or until nice and fragrant.

4. Add tomatoes and cook for 4 minutes, until they breakdown a bit.

5. Add tomato paste, chickpeas and coconut milk. Stir to combine and bring to a gentle simmer, stirring occasionally.

6. Simmer, covered, for 25-30 minutes over low heat, stirring occasionally. Adjust seasoning to taste.

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

Notes

Nutrition

Keywords: vegan, indian, dinner, stovetop

Find it online: https://pointw.com/chickpea-tikka-masala/