Chickpea Tikka Masala

Ingredients

• 28 oz chickpeas, canned
• 1 medium onion
• 3 clove garlic
• 1 tbsp ginger, fresh
• 15 oz canned crushed tomatoes
• ¾ cup coconut milk, full-fat
• 2 tsp garam masala
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp chili powder
• ¾ tsp salt
• 2 tbsp vegetable oil
• ¼ cup fresh cilantro (optional)
• 2 cup basmati rice (optional)

Steps

1. Drain and rinse the canned chickpeas. Finely chop the onion, mince the garlic, and grate the fresh ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add garam masala, cumin, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, until aromatic.
5. Pour in the crushed tomatoes and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
6. Stir in the drained chickpeas and coconut milk. Simmer gently for another 5-7 minutes, uncovered, until the sauce thickens slightly.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired, and alongside basmati rice.