My husband and I both love Indian food. Its full of flavor and most of it is pretty good for you. Tikka Masala is probably my husbands favorite. I love fish tandoori the most.
Right now I am trying this whole pescetarian thing for a month or so. I dont want to eat nothing but seafood ALL the time even though I love it. I have found it a little hard to go without meat. I miss it but i am also enjoying trying new ways to cook food and different foods to replace the meats.
I am realizing more and more that I am not a big fan of chickpeas. I never liked hummus, even though most people i know love it, including my husband. However the chickpeas in this Tikka Masala came out awesome. I love the flavors, the spices, the texture, everything about how this dish turned out. I hope yall like it as much as we did.
ENJOY!!
Ingredients:
2 TBS olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 2-inch piece of ginger, finely chopped
1 TBS Garam Masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp cayenne pepper
3 cans chickpeas, drained and rinsed (garbanzo beans)
2 cans diced tomatoes
1 can coconut milk
1 tsp cornstarch
salt to taste
fresh chopped cilantro
Directions:
Heat olive oil in a large saucepan over med-high heat.Saute onions with a pinch of salt until translucent, stirring every now and then. Add garlic saute for about a minute, then add ginger and spices. Saute for about 30 seconds until fragrant.
Add chickpeas and tomatoes, bring to a boil then lower to a simmer for about 15 minutes. Stir in coconut milk and let simmer for about 5 more minutes. In a small bowl whisk together the cornstarch with 2 TBS of water and then add to the chickpea mixture. Cook for about 5 more minutes or until the sauce has thickened.
ALL DONE!
serve with rice and top with cilantro.
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