Chickpea Tikka Masala

Indian food, spices, heat, love and so much flavour.

Indian food really is all of this and so much more. I understand why this cuisine is loved worldwide and in my home too but did you know that the Indian cuisine is one of the biggest vegetarian and VEGAN cuisines in the world? Indian food has so many veg recipes and today I want to show one of those - my Chickpea Tikka Masala.

This Chickpea Tikka Masala is simple to make, so delicious and full of flavour. You can serve it with rice or optional kind of Indian flat bread. If you want to make it super simple, use boiled chickpeas on a can, others you can also use dry chickpeas and soak them overnight in water.

If using dry chickpeas:

• Place your dry chickpeas in a big bowl and cover with lots of water. Soak overnight or for some hours at least.

• The day after, rinse off your chickpeas and place the chickpeas in a big skillet. Cover with water and bring to a boil.

• Let boil until softened. This takes approx 5-10’ depending on the size of the chickpea and the quality.

• Remove the foam created with a spoon.

• Then, rinse of your chickpeas and use in cooking.

Did you know?

…that tikka masala can be made in many different ways and doing a Chickpea Tikka Masala is just one of the ways? On my blog I also have super simple vegan tikka masala with vegan substitute for chicken.

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THIS RECIPE IS:

• Vegan

• Gluten Free

• Flavour rich

• Simple to make

• Great for both kids and adults

• Great lunch box food

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Chickpea Tikka Masala

INGREDIENTS:

1 tbsp olive oil

1 big red onion

2 garlic cloves

0,5-1 tsp ginger

2 ripe tomatoes

200 g crushed tomatoes

0.5 dl cashew nuts

1 tsp cumin powder

1 tbsp olive oil

1 tsp garam masala

1 small cinnamon stick

1 cup (2,5 dl) boiled chickpeas

Salt to taste

HOW TO MAKE:

• Heat up a big pan with olive oil. Add chopped onion, grated ginger and whole garlic cloves and fry for 2’, until the onion has softened.

• Add fresh tomatoes and tomatoes on can, together with the cashews. Cook until it has become saucy, for about 4’.

• Add cumin powder, mix well and then pour this into a blender. Add 200 ml water and blend until creamy.

• Rinse off the chickpeas in cold water.

• Heat up a frying pan with olive oil. Add garam masala and a small cinnamon stick and fry for 1’. Add your pre-boiled chickpeas and sauté them in the garam masala spices.

• Pour in the tikka masala sauce you just blended. Combine everything together and let simmer on low heat for 3-4’. Add salt to taste.

• Then serve warm with cilantro, lime juice and rice.

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