Chickpea Tikka Masala recipe

Easy Chickpea Recipe for vegetarians

The end of the month cupboard scratching catches us sooner rather than later each month! When you find a can of chickpeas in your cupboard, a half cup of cream and a half tin of All Gold Tomato Puree... This is what you do! Google recipes always comes to the rescue!

I found this [Vegan] Easy Chickpea Tikka Masala at The Iron You. Of course we got creative with some of the ingredients (or lack there-of).

Chickpea Tikka Masala

Makes 8 portions of side dishes.

Ingredients

1 tablespoon olive oil

half onion, finely chopped

1 garlic clove, minced

pinch of ginger spice (All that we had left. I am sure more/fresh would work better) 

2 teaspoons Garam Masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/4 teaspoon red pepper

1 (425 gr) can chickpeas, drained and rinsed

1/2 (410 gr) can tomato puree (All Gold Tomato Puree works perfect here)

175 ml cream

1 teaspoon cornstarch

Salt to taste

Fresh chopped cilantro

Half a can All Gold Tomato Puree leftover from Saturday's Cauliflower Pizza

Directions

Heat olive oil in a large saucepan over medium-high heat. Add onion, a pinch of salt, and sauté until translucent. Add garlic and sauté for 1 more minute.

Add ginger and spices and sauté until fragrant.

Add chickpeas and pureed tomatoes and bring to a boil. Lower to a simmer and cook for 5 minutes. 

Stir in cream and simmer for 1 minute.

Whisk cornstarch with 2 tablespoons of water.

Stir cornstarch into the chickpea mixture and cook until the mixture has thickened.

Remove from the heat, sprinkle with chopped fresh cilantro and serve.

We dished it up with baked potato and gems. It was enough for four of us, and to take to work the next day as well. 

I am sure it will taste wonderful with rotis or wraps.

This has been declared as very successful in our house!

Check out the original recipe if you want to make the vegan version.

P.S. I got the All Gold can from a blogdrop the previous week.