Creamy Tikka Masala Chickpeas

Tikka Masala has a storied history, often regarded as a symbol of culinary fusion. While its precise origins are debated, many believe it emerged in the Indian subcontinent, with influences from Mughlai cuisine, which was known for its use of rich spices and creamy sauces. The traditional dish is characterized by marinated pieces of chicken or lamb that are cooked in a tandoor, then simmered in a tangy tomato sauce seasoned with an array of spices. Over the years, Tikka Masala has transcended its Indian roots, becoming a favorite in various Western countries, particularly in the UK, where it is often referred to as one of the nation's favorite dishes.

Discover the delicious world of Creamy Tikka Masala Chickpeas, a flavorful vegan delight that will satisfy everyone at your table. This recipe combines protein-packed chickpeas with a rich, spiced tomato and coconut milk sauce, capturing the essence of traditional Tikka Masala. Ideal for both vegans and non-vegans, this dish is easy to make and bursting with goodness. Learn about its roots, health benefits, and how to create this comforting meal in your kitchen!

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Ingredients

2 cups canned chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon paprika

1 can (14 oz) crushed tomatoes

1 cup coconut milk (or heavy cream for a richer taste)

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions

Sauté the Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add garlic and ginger; cook for another 1-2 minutes until fragrant.

Spice It Up: Stir in garam masala, ground coriander, ground cumin, turmeric powder, and paprika. Cook for 1 minute, allowing the spices to toast slightly.

Add Tomatoes: Pour in the crushed tomatoes, stirring well to combine. Simmer the mixture for 5-10 minutes until the sauce thickens slightly.

Chickpeas Go In: Add the drained chickpeas to the skillet, mixing thoroughly with the sauce. Cook for another 5 minutes to allow the flavors to meld.

Make It Creamy: Reduce the heat to low and pour in the coconut milk (or heavy cream). Stir well and let it simmer for another 5-7 minutes until creamy and heated through. Season with salt and pepper to taste.

Garnish and Serve: Once the dish is ready, remove it from the heat. Garnish with freshly chopped cilantro. Serve hot over basmati rice or alongside warm naan.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings