Best Chickpea Tikka Masala Recipes

CHICKPEA TIKKA MASALA

Steps:

• In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 - 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 - 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
• Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
• Serves 6

CHICKPEA TIKKA MASALA

Steps:

• Heat coconut oil in a large pot over medium-high heat.
• Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
• Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
• Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
• Stir in coconut milk and warm through. Serve immediately.

CHICKPEA TIKKA MASALA RECIPE - (4.6/5)

Steps:

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