Chickpea Tikka Masala Submitted by: Thoth | Date Added: 13 Jun 2024

Ingredients

<ul><li>2 tablespoons olive oil</li><li>1 large onion, finely chopped</li><li>2 garlic cloves, minced</li><li>1 2-inch piece of ginger, finely chopped</li><li>1 tablespoon Garam Masala</li><li>2 teaspoons ground cumin</li><li>2 teaspoons ground coriander</li><li>2 teaspoons paprika</li><li>1 teaspoon turmeric</li><li>½ teaspoon cayenne pepper</li><li>3 (15 oz / 425 gr) cans chickpeas, drained and rinsed</li><li>2 (14.5 oz / 410 gr) cans diced tomatoes</li><li>1 can full fat coconut milk</li><li>1 teaspoon arrowroot powder or cornstarch</li><li>Salt to taste</li><li>Fresh chopped cilantro</li></ul>

Cooking Instructions

<ol><li>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.</li><li>Add ginger and spices and sauté until fragrant, about 30 seconds.</li><li>Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.</li><li>Stir in coconut milk and simmer for 5 more minutes.</li><li>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.</li><li>Take a taste and adjust seasoning if needed.</li><li>Remove from the heat, sprinkle with chopped fresh cilantro and serve.</li></ol><p>Serves 8.
One serving yields 393 calories, 13 grams of fat, 60 grams of carbs, and 15 grams of protein.
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