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Chickpea Tikka Masala
A hearty and delicious vegan tikka masala
Print Recipe
Total Time:
30
minutes
mins
Ingredients
1
tbsp
olive oil
1
red onion
large, diced
6
cloves
garlic
minced
1
tbsp
ginger
freshly grated
4
tsp
Garam Masala
1 1/2
tsp
salt
2
cans
chickpeas
drained and rinsed
1
28 oz can
crushed tomatoes
1
can
full fat coconut milk
1/4
cup
cilantro
chopped, (plus more to garnish, if desired)
1
tsp
red wine vinegar
or lemon juice
Instructions
In large dutch oven, heat oil over med-high heat.
Add diced onion and cook for 3 minutes, until translucent.
Add the garlic and ginger and saute for another 2 minutes, until fragrant.
Add the Garam Masala and salt and toast for 1 or 2 minutes, until fragrant (if needed, add a bit more olive oil to keep the pan from being too dry).
Add the chickpeas to the onion mixture and coat well.
Add the tomatoes and coconut milk and bring to a boil. Simmer until heated through and the chickpeas are your desired softness...at least 12 minutes.
Stir in cilantro and red wine vinegar right before serving.
Serve with jasmine rice and optional additional cilantro for garnish.
Notes
Add a teaspoon of coriander and 1/8 teaspoon of cayenne pepper to up the spice.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Sodium:
593
mg
|
Potassium:
189
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
46
IU
|
Vitamin C:
3
mg
|
Calcium:
22
mg
|
Iron:
2
mg
Servings:
6
people
Calories:
165
kcal
Author:
Amity Hook-Sopko