Chickpea Tikka Masala

Ingredients · per serving

• 1 tbsp Coconut oil
• ¼ lime Lime
• slices Green chilli
• 80 g Basmati rice
• 3 cloves Garlic
• 1 tsp Ground coriander
• 150 ml Coconut milk
• 1 tsp Garam masala
• 1 tsp grated Fresh ginger
• 1 tsp Ground cumin
• small handful Fresh coriander
• 1 tbsp Tomato paste
• 240 g Tinned chickpeas
• to taste Salt
• 200 g Tinned chopped tomatoes
• ½ tsp Smoked paprika
• pinch Sugar
• ½ tsp Ground turmeric
• 1 onion Onion

Instructions

1. Heat 1 tbsp coconut oil (or olive oil) in a pot over medium heat. Add chopped onion. Cook 6 min until soft and starting to caramelise.
2. Add minced garlic, grated ginger, and chopped chilli (if using). Cook 1 min — fragrant.
3. Add the garam masala, ground cumin, ground coriander, smoked paprika, and turmeric. Stir 30 sec — toasting spices in oil unlocks their flavour.
4. Add the tomato paste. Stir 1 min — turns deep brick red.
5. Pour in the tinned tomatoes. Stir, bring to a simmer. Cook 8 min, stirring occasionally, until thick and the oil starts to separate at the edges.
6. Add the drained chickpeas and coconut milk. Stir.
7. Simmer 10 min uncovered. Sauce should be thick enough to coat a spoon.
8. Off the heat, stir in lime juice and a pinch of sugar if it tastes sharp. Taste — adjust salt.
9. Scatter chopped coriander. Serve over basmati rice with naan (skip naan for GF).

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