Chickpea Tikka Masala

A quick, plant-based tikka masala with creamy tomato sauce and protein-rich chickpeas. Ready in 25 minutes and tastes like it simmered for hours.

Ingredients

• •2 cans (400g each) chickpeas, rinsed
• •1 can (400g) crushed tomatoes
• •1 onion, finely diced
• •3 cloves garlic, minced
• •1 teaspoon ginger, grated
• •2 teaspoons garam masala
• •1 teaspoon cumin
• •1/2 teaspoon turmeric
• •1/2 teaspoon chili powder
• •1/3 cup heavy cream or coconut cream
• •1 tablespoon butter or oil
• •Salt, to taste
• •Basmati rice and naan, for serving

Instructions

1. 1. Heat butter in a large pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and ginger and cook for 1 minute.
2. 2. Add all spices and stir for 1 minute until very fragrant.
3. 3. Pour in crushed tomatoes and cook for 5 minutes. Add chickpeas and stir to coat.
4. 4. Simmer for 10 minutes. Stir in cream and cook for 2 more minutes. Season with salt.
5. 5. Serve over basmati rice with naan bread.