EASY CHICKPEA TIKKA MASALA

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Easy Chickpea Tikka Masala Print this recipe!

Ingredients
Serves 8

1. 2 tablespoons olive oil
2. 1 large onion, finely chopped
3. 2 garlic cloves, minced
4. 1 two-inch piece of ginger, finely chopped
5. 1 tablespoon Garam Masala
6. 2 teaspoons ground cumin
7. 2 teaspoons ground coriander
8. 2 teaspoons paprika
9. 1 teaspoon turmeric
10. ½ teaspoon cayenne pepper
11. 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
12. 2 (14.5 oz / 410 gr) cans diced tomatoes
13. 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
14. 1 teaspoon arrowroot powder or cornstarch
15. Salt to taste
16. Fresh chopped cilantro

Directions

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.
2. Add ginger and spices and sauté until fragrant, about 30 seconds.
3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
4. Stir in coconut milk and simmer for 5 more minutes.
5. 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.
6. Take a taste and adjust seasoning if needed.
7. Remove from the heat, sprinkle with chopped fresh cilantro and serve.

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