Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 5 minsCook Time 20 minsTotal Time 25 mins 2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving
1 Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
2 At this point you can puree the sauce in a food processor or blender...or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
3 Top with fresh cilantro & serve immediately with rice of naan.
Category Chickpeas , Courses , Diets , Diwali , Gluten Free , Grain Free , Lunch , Main Course , Main Ingredients , Tomato Sauce , Tomatoes , Vegetarian Cuisine Indian Cooking Method Sauteeing Tags #chickpeas , #diet , #garbanzobeans , #glutenfree , #healthy , #indianfood , #recipe , #skinny , #vegetarian This sauce tastes even better the day after you cook it! This gives time for all the flavors to marry beautifully.
Ingredients 2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving
Directions 1 Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
2 At this point you can puree the sauce in a food processor or blender...or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
3 Top with fresh cilantro & serve immediately with rice of naan.
Recipe: Skinny Chickpeas with Tikka Masala Sauce
~ Marla Meridith
AuthorMarla Meridith
