CHÌCKPEA TÌKKA MASALA
ÌngredÌents
Serves 8- 2 tablespoons olÌve oÌl
- 1 large onÌon, fÌnely chopped
- 2 garlÌc cloves, mÌnced
- 1 two-Ìnch pÌece of gÌnger, fÌnely chopped
- 1 tablespoon Garam Masala
- 2 teaspoons ground cumÌn
- 2 teaspoons ground corÌander
- 2 teaspoons paprÌka
- 1 teaspoon turmerÌc
- ½ teaspoon cayenne pepper
- 3 (15 oz / 425 gr) cans chÌckpeas, draÌned and rÌnsed
- 2 (14.5 oz / 410 gr) cans dÌced tomatoes
- 1 (13.5 oz / 400 ml) can full fat coconut mÌlk (Ì used BPA-free Natural Value)
- 1 teaspoon arrowroot powder or cornstarch
- Salt to taste
- Fresh chopped cÌlantro
DÌrectÌons
- Heat olÌve oÌl Ìn a large saucepan over medÌum-hÌgh heat. Add onÌons, a pÌnch of salt, and sautè untÌl translucent, about 6 mÌnutes stÌrrÌng every now and then. Add garlÌc and sautè for 1 more mÌnute.
- Add gÌnger and spÌces and sauté untÌl fragrant, about 30 seconds.
- Add chÌckpeas and dÌced tomatoes, brÌng to a boÌl, lower to a sÌmmer and cook for 15 mÌnutes.
- StÌr Ìn coconut mÌlk and sÌmmer for 5 more mÌnutes.
- Ìn a small bowl whÌsk cornstarch wÌth 2 tablespoons of water. StÌr Ìn the chÌckpea mÌxture and cook for 5 more mÌnutes or untÌl the gravy has thÌckened.
- Take a taste and adjust seasonÌng Ìf needed.
- Remove from the heat, sprÌnkle wÌth chopped fresh cÌlantro and serve.
NutrÌtÌon facts
One servÌng yÌelds 393 calorÌes, 13 grams of fat, 60 grams of carbs, and 15 grams of proteÌn.
Source : www.theironyou.com