Chickpea Tikka Masala

Chickpea Tikka Masala

Serves 4-6

 

 

 

 

Ingredients

2 tablespoons olive oil

1 large onion finely chopped

2 garlic cloves minced

1 sweet bell pepper finely chopped in squares

3 inch piece of ginger finely chopped

½ cup Cherrie tomatoes cut in half

1 cup chickpeas

1 cup coconut milk

1 cup mix vegetable (corn, carrots, assorted peas and lima beans)

½ cup of celery chopped

Fresh chopped cilantro

Fresh chopped parsley

2 tablespoon Tikka Masala

2 tablespoon ground cumin

2 tablespoon ground coriander

2 tablespoons paprika

1 tablespoon turmeric

½ teaspoon cayenne pepper

1 teaspoon arrowroot or cornstarch

Sea Salt to taste

 

Preparation:

In a casserole sauté in olive oil the onions, add the garlic, the sweet belt pepper, the cherry tomatoes and ginger. When ready add the coconut milk, the chickpeas, mixed vegetables, celery, Tikka Masala sauce, and mix all together. Finally add the arrowroot or cornstarch, cumin, coriander, cayenne pepper, turmeric, paprika, cilantro, parsley, and add sea salt to taste.  Simmer on low heat until chickpeas are perfectly cooked.

Note:

You can served with rice, pasta or noodles.

If you prefer you can use canned chickpeas as they cook faster. I always prefer to use raw chickpeas that I put in a pot in water the night before to make them grow before cooking, but that is up to you.