Chickpea Tikka Masala

By Ben · cooked up in Sprig

Garam masala blooms in hot oil for thirty seconds before everything else hits the pan, and that's what makes this version sing. Two cans of chickpeas get tender in a silky tomato-cream sauce built with fresh ginger, garlic, and just enough heat to warm your chest. The kind of dinner that turns a regular Tuesday into something worth slowing down for.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 teaspoon salt
• 1 1/2 cups cooked basmati rice
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat vegetable oil in a large skillet or Dutch oven over medium heat.
2. Add diced onion and cook for 4-5 minutes until softened and lightly golden.

1. Add minced garlic and ginger to the pan and cook for 1 minute until fragrant.
2. Add garam masala, cumin, smoked paprika, and cayenne. Cook for 30 seconds, stirring constantly, until spices are fragrant.
3. Pour in crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.

1. Stir in heavy cream and chickpeas. Season with salt and simmer for 8-10 minutes until sauce thickens slightly.
2. Taste and adjust seasoning as needed. Serve over warm basmati rice and garnish with fresh cilantro.

Chef's tips

Nutrition (per serving, estimated)

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