Easy Chickpea Tikka Masala

Prep time    15 minutes  

Cook time    15-20 minutes

Yield              4-6 servings

 Ingredients     

     Rice

• 4 cups cooked brown rice (about 1 1/2 – 2 cups uncooked)

     Sauce

• 3/4 cup cashews, soaked
• 1 cup water
• 1-14.5 ounce can diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon lime juice
• 2 teaspoons maple syrup (or 1-2 pitted dates)
• 4 garlic cloves
• 1 inch piece of ginger (or 1 tablespoon minced)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 teaspoons garam masala
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon 
• ¼ teaspoon red pepper flakes 
• ½ teaspoon sea salt or to taste

     Veggies

• 1 large onion, diced 
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1-14.5 ounce can diced tomatoes
• 15-ounce can garbanzo beans, drained and rinsed

Garnish

• ½ cup fresh cilantro, chopped (optional)
• ½ cup unsweetened soy or coconut yogurt (optional)
• 1 lime, cut into wedges (optional)

 Kitchen Tools 

• One large 12-14 inch skillet
• High Speed Blender
• Wooden spoons and spatulas
• Large spoons and forks
• Measuring cups and spoons
• Chef knife
• Cutting board

‍ Instructions

1. Begin cooking your rice according to packaged instructions.  
2. Place the sauce ingredients into a high-speed blender and blend on high until very smooth and creamy. Set aside.  (If you are using a 28 ounce can of tomatoes divide the can in half only blending half of the tomatoes)
3. In a large pot over medium-high heat, sauté the onions and peppers until tender. Use water to deglaze the pan and prevent sticking.    
4. Add the chickpeas, remaining diced tomatoes, and the creamy sauce from the blender to the vegetables and turn the heat to high until the mixture begins to bubble.  Reduce heat to low, cover, and continue simmering for 15 minutes.
5. Serve over your favorite rice and top with cilantro, yogurt, and lime juice.

Tips & Tricks ✏️

• This dish also seems to gain flavor the longer it sits, so leftovers and freezing make this recipe the perfect meal to make ahead of time in batches that can be used later. 
• Try adding any combination of veggies to the sauce: cauliflower, peas, potatoes, and broccoli.  

Easy Chickpea Tikka Masala Grocery List

    Produce 

• 2 limes
• 4 garlic cloves
• 1 tablespoon fresh ginger paste or 1 inch fresh ginger
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 1/2 cup cilantro

     Grains, Pasta, Nuts & Seeds 

• 3/4 cup cashews
• 2 cups brown rice

     Baking & Spices 

• 1 teaspoon smoked paprika
• 2  teaspoons garam masala
• 1 teaspoon cumin 
• 1 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes
• 2 teaspoons maple syrup (or 2 pitted dates)

     Canned and Jarred Goods   

• 2-14.5 ounce cans diced tomatoes (or 1-28 ounce can)
• 3 tablespoons tomato paste
• 15 ounce can garbanzo beans (1 1/2 cups)

     Miscellaneous

• 1/2 cup unsweetened soy or coconut yogurt (optional garnish)