Chickpea Tikka Masala



Recipe adapted from

Chickpea Tikka Masala:

2 tablespoons olive oil

1 onion, chopped

5 garlic cloves, minced

1 piece of ginger, minced

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1/4 teaspoon cayenne pepper (feel free to leave this out if you don’t want it spicy)

3 – 15 oz cans of chickpeas (also known as garbanzo beans) drained and rinsed

28 oz can of petite diced tomatoes

1 can coconut milk

1 teaspoon arrowroot powder (or cornstarch for thickening)

pinch of salt

fresh chopped cilantro

Heat olive oil (or use a non-stick pan and a teaspoon of water) over medium heat. Add onions and sauté about five minutes, stirring occasionally. Stir in garlic and cook for one more minute.

Add ginger, spices, and arrowroot powder, sauté for 30 seconds then add chickpeas, diced tomatoes and coconut milk. Bring to a boil, then simmer for about 15 minutes.

Garnish with chopped fresh cilantro.


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