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Chickpea Tikka Masala is a delightful vegetarian dish that brings together the rich flavors of Indian cuisine in a simple and nourishing way. This recipe not only highlights the versatility of chickpeas but also offers a creamy and satisfying meal that is sure to please both vegetarians and meat-lovers alike. With a perfect blend of spices and the creaminess of coconut milk, Chickpea Tikka Masala is an excellent option for weeknight dinners or special occasions. Its harmonious balance of flavors makes it not just a meal, but an experience that transports you to the vibrant streets of India.

Easy Chickpea Tikka Masala with Rice

Discover the delicious world of Chickpea Tikka Masala, a flavorful vegetarian dish that combines the richness of Indian cuisine with the nutritional benefits of chickpeas. This creamy recipe is perfect for both meat-lovers and vegetarians, featuring a blend of aromatic spices, coconut milk, and fresh garnishes like cilantro and lemon. Simple to prepare, it's ideal for weeknight dinners or special occasions, offering a satisfying experience that brings vibrant flavors to your table.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 tablespoon tikka masala spice blend

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt and pepper, to taste

Fresh cilantro, for garnish

1 cup basmati rice

2 cups water or vegetable broth

Optional: lemon wedges, for serving

Instructions
 

Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add a pinch of salt and the rinsed rice. Stir once, cover, and reduce heat to low. Cook for 15-20 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Prepare the Chickpea Tikka Masala: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes, or until translucent.

      Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

        Incorporate Spices: Sprinkle in the tikka masala, ground cumin, turmeric, and a pinch of salt and pepper. Stir well to coat the onions, cooking the spices for about 1 minute until they release their aroma.

          Add Tomatoes and Chickpeas: Pour in the diced tomatoes including their juice and add the drained chickpeas. Stir to combine, then let it simmer for about 5-7 minutes, allowing the flavors to meld.

            Make it Creamy: Lower the heat and stir in the coconut milk, cooking for an additional 5-10 minutes until the sauce thickens and there's a nice creamy consistency. Adjust seasoning with more salt and pepper, if desired.

              Serve: Spoon the rice onto plates and ladle the chickpea tikka masala over the top. Garnish with fresh cilantro and serve with lemon wedges on the side for an extra zing if desired.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings