I love Indian food and I love it even more when I can whip it up in a little over 30 minutes. This is an easy, delicious, and healthy dish that you are sure to enjoy. Feel free to adjust the “heat” according to your taste. Masala is already mildy hot, as the word masala literally translates to heat/hot. If you’d this chickpea tikka masala spicier add an additional Serrano chile. Wooo! Cue the 80’s song, “Some Like It Hot!”
Chickpea Tikka Masala (adapted from Vegetarian Times)
INGREDIENTS
1 Tbs. vegetable oil
½ medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
½ cup low-fat Greek-style yogurt
¼ cup chopped cilantro
PREPARE
1. Heat oil in skillet over medium heat. Add
onion, and sauté 5 minutes, or until softened.
Add garam masala, tomato paste, ginger, and
serrano chile, and season with salt, if desired.
Sauté 1 minute more.
2. Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro. Feel free to serve alongside rice or eat alone.
- 1 Tbs. vegetable oil
- ½ medium onion, diced
- 1 Tbs. garam masala
- 1 Tbs. tomato paste
- 2 tsp. grated fresh ginger
- 1 serrano chile, minced
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 28-oz. can crushed tomatoes
- ½ cup low-fat Greek-style yogurt
- ¼ cup chopped cilantro
- Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
- Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro. Feel free to serve alongside rice or eat alone.
