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Recipe: Skinny Chickpeas with Tikka Masala Sauce

AuthorMarla Meridith
DifficultyBeginner

Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.

Skinny Chickpeas with Tikka Masala Sauce recipe, try the lightened up version of a classic Indian dish! MarlaMeridith.com
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 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.

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

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