Chickpea Tikka Masala
There is something so profoundly comforting about a big bowl of chickpea tikka masala. The warm spices, creamy tomato coconut sauce, and those tender chickpeas are soaking up every bit of flavor. It is hard to believe that all of this goodness is ready in just 40 minutes!
Servings: 6
Calories: 422kcal
Ingredients
- 2 tbsp coconut oil
- 1 onion diced
- 3 cloves garlic crushed
- 2 tsp minced ginger
- 4 tsp cumin
- 4 tsp coriander
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 tsp turmeric
- 1½ tbsp garam masala
- 28 oz canned chickpeas, drained (two 14oz cans)
- 28 oz canned diced tomatoes
- 14 oz canned coconut cream
- 1-1½ tsp salt
- ½ tsp pepper
- To serve: naan, roti, rice, fresh chopped cilantro
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Sauté the diced onion for 2-3 minutes.
- Next, add the garlic and ginger and continue to cook for another minute, stirring constantly.
- Add all spices from cumin through to garam masala, sauté for 2 minutes.
- Combine all remaining ingredients, stir and bring to a gentle simmer.
- Continue to simmer for 25 minutes, stirring occasionally.
- Adjust seasoning to taste.
- Serve with rice, naan and a sprinkle of chopped cilantro (optional)
Notes
- My #1 Secret Tip for this chickpea tikka masala recipe is to always toast the spices in the oil before adding the liquid. This is a simple step that I NEVER skip when it comes to making curries. Toasting them acts as a sort of activation for dry spices. Their true flavors are enhanced, making your sauce delectable.
- Remove the husks from the chickpeas: after rinsing and draining, I place my chickpeas in a microwave-safe container, and sprinkle with 1 2+½ teaspoons of baking soda, and heat for 2-3 minutes. Next, I transfer them into a bowl of cold water and rub them between my hands to loosen the husks, which will float to the surface.
- Blend your tomatoes: If I want a smoother sauce, I use an immersion blender to pulverize my tinned tomatoes before adding the chickpeas.
- Rest before serving: I like giving my tikka masala 5 minutes to rest, absorb the flavors, and allow the sauce to settle.
- Balance the acidity: If my sauce tastes too sour from the tomatoes, I add in a small pinch of salt or coconut sugar to round out the flavor.
- Control the heat: Keeping my sauce at a gentle simmer, ensure that the coconut milk does not separate.
Nutrition
Calories: 422kcal | Carbohydrates: 32g | Protein: 11g | Fat: 31g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1146mg | Potassium: 758mg | Fiber: 10g | Sugar: 4g