Chickpea Tikka Masala
A hearty and delicious vegan tikka masala
chickpeas, vegan, vegetarian
large red onion, diced
freshly grated ginger
chickpeas, drained and rinsed
28 oz can
full fat coconut milk
(plus more to garnish, if desired)
red wine vinegar or lemon juice
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.
Add a teaspoon of coriander and 1/8 teaspoon of cayenne pepper to up the spice.