Description
Delve into the rich flavors of Indian cuisine with the Chickpea Tikka Masala Delight. This vegan-friendly version swaps meat for chickpeas, promising a hearty texture bathed in a decadent, spiced, creamy coconut sauce. Simple to prepare, this one-pot meal serves as a perfect option for both weeknight dinners and special occasions, impressing vegans and meat-eaters alike.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (approx. 1 and 1/2 cup)
- 1 teaspoon fine sea salt
- 2 jalapeños, cored and finely chopped
- 4-inches fresh ginger, minced (approx. 2 tablespoons)
- 4 garlic cloves, minced (approx. 2 tablespoons)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- pinch cayenne (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans diced fire roasted tomatoes
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup unsweetened coconut milk
- brown basmati rice, plain dairy-free yogurt, fresh cilantro, and warm naan for serving
Step-by-step Directions
1. Prepare the Base
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sprinkle with sea salt, cooking while stirring for about 3 minutes until the onions begin to soften.
2. Add Spices and Aromatics
Include chopped jalapeños, minced ginger, and garlic to the pot, cooking for an additional 2 minutes. Follow this by incorporating garam masala, ground cumin, curry powder, paprika, optional cayenne, and tomato paste, cooking further for 2 minutes to develop the flavors.
3. Simmer with Tomatoes and Broth
Pour in the diced tomatoes along with their juices and the vegetable broth. Bring the concoction to a boil, then lower heat to let it simmer for 10 minutes, allowing the flavors to meld.
4. Finalize with Chickpeas and Coconut Milk
Adjust the heat to a gentle simmer before adding the coconut milk and chickpeas. Let the mixture cook until thoroughly heated.
Servings & Preparation Time
- Preparation Time: Approximately 10 minutes
- Cooking Time: Approximately 20 minutes
- Servings: Serves 4-6 people
Tips for Storage & Reheating
- Store remaining Chickpea Tikka Masala in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the dish in a saucepan over medium heat, adding a little water if the sauce thickens too much.
- Freezing is also an option for extending shelf life. Freeze in suitable containers for up to 1 month for best taste and texture.
Conclusion
The Chickpea Tikka Masala Delight merges the simplicity of cooking with the complexity of traditional Indian spices, offering a robust and satisfying meal. Whether paired with fragrant basmati rice, fresh naan, or a dollop of dairy-free yogurt, this dish ensures a comforting yet health-conscious dining experience, perfect for any day of the week. Enjoy the culinary journey with this delectable, easy-to-make vegan classic.
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Chickpea Tikka Masala Delight
- Total Time: 24 minute
- Yield: Serves 4-6 people 1x
Description
Delve into the rich flavors of Indian cuisine with the Chickpea Tikka Masala Delight. This vegan-friendly version swaps meat for chickpeas, promising a hearty texture bathed in a decadent, spiced, creamy coconut sauce. Simple to prepare, this one-pot meal serves as a perfect option for both weeknight dinners and special occasions, impressing vegans and meat-eaters alike.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (approx. 1 and 1/2 cup)
- 1 teaspoon fine sea salt
- 2 jalapeños, cored and finely chopped
- 4-inches fresh ginger, minced (approx. 2 tablespoons)
- 4 garlic cloves, minced (approx. 2 tablespoons)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- pinch cayenne (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans diced fire roasted tomatoes
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup unsweetened coconut milk
- brown basmati rice, plain dairy-free yogurt, fresh cilantro, and warm naan for serving
Instructions
- Prepare the Base: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sprinkle with sea salt, cooking while stirring for about 3 minutes until the onions begin to soften.
- Add Spices and Aromatics: Include chopped jalapeños, minced ginger, and garlic to the pot, cooking for an additional 2 minutes. Follow this by incorporating garam masala, ground cumin, curry powder, paprika, optional cayenne, and tomato paste, cooking further for 2 minutes to develop the flavors.
- Simmer with Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the vegetable broth. Bring the concoction to a boil, then lower heat to let it simmer for 10 minutes, allowing the flavors to meld.
- Finalize with Chickpeas and Coconut Milk: Adjust the heat to a gentle simmer before adding the coconut milk and chickpeas. Let the mixture cook until thoroughly heated.
- Prep Time: Approximately 10 minutes
- Cook Time: Approximately 20 minutes