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Chickpea Tikka Masala
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A vegetarian British-Indian staple


Serves/Makes:6 or more

  • 1 28 oz (784 grm). can tomatoes (with juices), pureed
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, finely chopped
  • 1/2 tsp (2 ml) salt
  • 1 tbsp (15 ml) peeled grated/minced ginger root (or more)
  • 4 cloves garlic, pressed or minced
  • 1 tbsp (15 ml) garam masala
  • 1/2 tsp (2 ml) ground cayenne pepper
  • 2 15 oz (420 grm). cans chickpeas (garbanzo beans), rinsed and drained
  • 3/4 cup (175 ml) canned coconut milk, low-fat or regular
  • 1/2 cup (125 ml) chopped fresh cilantro, plus more for garnish
  • cooked Basmati (or other) rice, for serving
  • Heat the olive oil in a large skilled or Dutch oven over medium heat.
  • Once the oil shimmers, add the onion and salt.
  • Cook, stirring occasionally, until the onions are soft and translucent (5 to 7 minutes).
  • Add the ginger and garlic and cook until fragrant, about 1 minute.
  • Add the garam masala and cayenne and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the pureed tomatoes, chickpeas, coconut milk, and the 1/2 cup (125 ml) chopped cilantro.
  • Taste, and add more salt or other seasonings, as desired.
  • Increase the heat to medium-high; once the mixture begins bubbling around the edges, reduce the heat to low to maintain a gentle bubbling.
  • Cook, stirring occasionally, until the sauce thickens and the flavors meld, about 20 minutes.
  • To serve, spoon over rice in individual bowls and top with chickpea tikka masala. Sprinkle with more chopped cilantro.
Note: If you can't find garam masala, you can substitute this spice blend: 1 1/2 t. ground coriander, 3/4 t. ground cumin, 1/4 t. ground turmeric, 1/8 t. ground cardamom, 1/8 t. ground black pepper, 1/8 t. ground cloves and 1/8 t. ground cinnamon.

Adapted from Love Real Food by Kathryne Taylor (Rodale, 2017)

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