One Pot Chickpea Tikka Masala Food

CHICKPEA TIKKA MASALA

Steps:

• In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 - 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 - 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
• Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
• Serves 6

ONE POT CHICKPEA TIKKA MASALA

Steps:

• In a large pot, warm the oil over medium heat. Add onion and cook for 3 minutes. Add the ginger, garlic and salt then cook for 2 minutes. Add all spices (garam masala, cumin, tumeric, curry powder, paprika, red pepper flakes) and tomato paste. Stir and cook a couple more minutes.
• Pour the cans of diced tomatoes (with juices) and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring occassionally.
• Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until warm. Serve warm with basmati rice, naan, parsley, dollop of yogurt...whatever your favorite fixins are!

CHICKPEA TIKKA MASALA

Steps:

• Heat coconut oil in a large pot over medium-high heat.
• Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
• Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
• Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
• Stir in coconut milk and warm through. Serve immediately.