EASY CHICKPEA TIKKA MASALA #HEALTHYFOOD #CHICKPEA
As I was arranging the menu, I realized immediately I needed to make my very flavorful Easy Pumpkin Masala that successes rave surveys and once in a while even an overwhelming applause (genuinely, I am dead serious!) I additionally needed to make some tikka masala. Be that as it may, I couldn't make my honor winning chicken tikka masala. Since, you know, chicken and afterward the sauce (made with yogurt or cream) - no doubt not veggie lover by any stretch of the imagination.
Be that as it may, at that point I felt that it's such a disgrace, that veggie lovers pass up something delightful like tikka masala.So I got down to it and made this flavorful and veggie lover Easy Chickpea Tikka Masala.Chicken is supplanted with chickpeas (the meatiest vegetable ever) and coconut milk is utilized rather than substantial cream.
Presently I comprehend that chickpeas are NOT paleo-accommodating; however I chose to cook this dish at any rate since I needed to serve a type of heart-sound protein to my visitors. Additionally, I figured since hummus isn't a paleo-diet executioner (or is it?), the chickpeas themselves are alright for the periodic utilization of vegetables. Also that even the paleo Almighty Chris Kresser accepts that "eating a couple of servings of vegetables seven days is fine as long you endure them well."
Last — yet certainly not least — not every one of you all pursue the paleo diet. As a matter of fact, I believe that only a small amount of my perusers are stone age men.Thus, why not chickpeas, for once...Here's the lowdown about this dish: rich, hot, healthy, delightful. That is it. So great. This (Vegan) Easy Chickpea Tikka Masala is wonderful. Enough said.
In the event that you cherish my Chicken Tikka Masala, I'm certain you'll adore this one as well.The sauce is scrumptious and works impeccably with the chickpeas.
The majority of my visitors overlooked they were eating veggie lover as they cleaned this off. You may very well do likewise.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 two-inch piece of ginger, finely chopped
- 1 tablespoon Garam Masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
- 2 (14.5 oz / 410 gr) cans diced tomatoes
- 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
- 1 teaspoon arrowroot powder or cornstarch
Salt to taste:
- Fresh chopped cilantro
Directions:
- Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
- Add ginger and spices and sauté until fragrant, about 30 seconds.
- Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
- Stir in coconut milk and simmer for 5 more minutes.
- In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
- Take a taste and adjust seasoning if needed.
- Remove from the heat, sprinkle with chopped fresh cilantro and serve.
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