Spicy Chickpea Tikka Masala

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  1 tbsp or 18g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  5 tbsp or 30g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Paprika

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Garam Masala

  Badia

  2 tsp or 48g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Arrowroot flour

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add onions and 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 arrowroot with 2 tablespoons of water. Stir into 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.

Similar Foods

• Spicy Roasted Chickpeas
• Chickpea Curry
• Gluten-free Falafel
• Garbanzos with Fennel
• Bruschette with Chickpea Puree and Arugula
• Thai Red Curry with Butternut Squash and Chickpeas