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Chickpea Tikka Masala

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This chickpea tikka masala is a cozy, plant-based spin on a classic Indian-inspired comfort dish.
A creamy tomato sauce blended with cashews, warming spices, and a touch of sweetness
simmers with chickpeas and peppers to create a rich, satisfying meal that feels both nourishing
and indulgent. It comes together quickly and is perfect served over rice for an easy, comforting
weeknight dinner.

Ingredients

Sauce

  • ¾ cup raw cashews
  • 1 cup water
  • 1–2 pitted dates, soaked
  • 2 teaspoons pure maple syrup, or other liquid sweetener
  • 4 garlic cloves, peeled
  • 1 tablespoon grated ginger or ginger paste
  • 3 tablespoons tomato paste
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sea salt, or to taste
  • 1 (15-ounce) can diced tomatoes

Tikka Masala

  • 1 large onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can diced tomatoes

For Serving

  • Cooked brown rice (about 4 cups)
  • ½ cup chopped fresh cilantro, optional
  • ½ cup unsweetened plant-based yogurt, optional
  • 1 lime, cut into wedges, optional

Instructions

  1. Blend the Sauce: Add all sauce ingredients to a high-powered blender. Blend until smooth and creamy. Set aside.
  2. Sauté the Vegetables: In a large pot, sauté the onion and bell peppers with a small splash of water over medium-high heat until tender.
  3. Build the Masala: Add the chickpeas, diced tomatoes, and blended sauce to the pot. Stir well to combine.
  4. Simmer: Bring the mixture to a gentle bubble over high heat. Reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until thickened and fragrant.
  5. Serve: Spoon the chickpea tikka masala over cooked brown rice. Top with cilantro and a dollop of a plant-based yogurt, if using. Serve with lime wedges on the side for squeezing.

 

Find it online: https://plantpurecommunities.org/recipes/chickpea-tikka-masala/