Chickpea tikka masala

Ingredients

Tikka masala

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 teaspoon cumin seeds
• 3-4 garlic cloves, minced
• 2 inch piece of ginger, minced or grated
• (optional) 1 tablespoon ground coriander
• 1 ½ teaspoons tumeric
• 1 heaping teaspoon garam masala
• ½ - 1 teaspoon cayenne
• ½ teaspoon salt
• 28 oz diced tomatoes, with juice
• 2 tablespoons tomato paste
• 28 oz canned chickpeas, drained and rinsed
• 15 oz coconut milk

Side

• 1 ½ cups basmati rice
• 3 cups water
• (optional) naan

Tools

• large sauce pan with cover
• medium sized pot

Directions

1. Add 3 cups of water to medium sized pot and bring to a boil over medium heat
2. Reduce heat to low and add 1 ½ cups basmati rice
3. Cover and let simmer 10-15 minutes
4. While rice is cooking heat oil in the large sauce pan at low-medium heat
5. Add diced onion and 1 teaspoon cumin seeds
6. Cook for 5-7 minutes or until onions are browned around the edges
7. Add ginger and garlic and cook for 1-2 minutes or until fragrant
8. Add diced tomatoes and cook for 4 minutes or until tomatoes start breaking down
9. Add the following and stir to combine:
   1. tomato paste (2 tablespoons)
   2. chickpeas (28 oz)
   3. coconut milk (15 oz)
10. Bring to a gentle simmer, stirring occasionally
11. Simmer, covered, for 25-30 minutes over low heat, stirring occasionally

Footnotes

Source: Simple Veganista