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In the realm of comfort food, few dishes can rival the rich, aromatic allure of tikka masala. Traditionally a meat-based dish, this beloved Indian curry has undergone a delightful transformation in our recipe for Creamy Tikka Masala Chickpeas. This version not only embraces the hearty texture of chickpeas but also infuses the dish with the vibrant, complex flavors that tikka masala is famous for. Ideal for vegans, vegetarians, and anyone looking to enjoy a fulfilling meal without compromising on taste, this recipe is a celebration of plant-based cooking at its finest.

Creamy Tikka Masala Chickpeas

Discover the deliciousness of Creamy Tikka Masala Chickpeas, a fantastic plant-based spin on the classic Indian curry. This recipe combines hearty chickpeas with aromatic spices and a rich sauce for a comforting dish that's perfect for vegans and vegetarians alike. With easy-to-follow steps, you'll learn how to create restaurant-quality flavors in your kitchen. Enjoy this nutritious meal over rice, in a wrap, or with warm naan and elevate your culinary repertoire!
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Ingredients
  

2 cups canned chickpeas, drained and rinsed

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) diced tomatoes

1/2 cup coconut cream (or heavy cream)

2 tablespoons tikka masala spice blend

1 teaspoon ground cumin

1 tablespoon sugar (optional, to taste)

Salt, to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Juice of 1/2 lemon (for finishing)

Instructions
 

Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add the Spices: Sprinkle in the tikka masala spice blend and ground cumin. Toast the spices for about 1 minute, stirring constantly to release their flavors.

      Incorporate the Tomatoes: Pour in the diced tomatoes (with juice) and stir well, allowing the mixture to simmer for about 5 minutes. This helps build the sauce's depth of flavor.

        Mix in the Chickpeas: Add the drained chickpeas to the skillet, stirring to combine. Allow the chickpeas to cook for another 5 minutes, absorbing the flavors of the sauce.

          Make it Creamy: Stir in the coconut cream (or heavy cream) and sugar, if using. Season with salt to taste. Let the mixture simmer for an additional 5-7 minutes until the sauce is rich and creamy.

            Finish and Serve: Squeeze fresh lemon juice over the chickpeas and mix well. Remove from heat and garnish with chopped cilantro. Serve alongside warm basmati rice or naan for a complete meal.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings