This week for Tasty Tuesday, I’ll be sharing this yummy Chickpea Tikka Masala recipe. I would say the cost of this meal is around $6 (less than a dollar per serving) and because there are only two of us, we get to enjoy left-overs all week long. As an added bonus, this meal is also vegetarian friendly. Cheap, tasty, and healthy- It really would be selfish of me not to share this with everyone 🙂
*Side note: I had never cooked with chickpeas until finding this recipe and now I’m hooked. I love their texture, taste and the fact that they are protein packed!
While we were living in Thailand, I tried to avoid eating meat as much as possible to avoid getting food poisoning and as a result, I also felt a lot healthier and more energized. I also noticed that eating less meat helped solve a lot of my “mystery” digestive issues and so when we got back to the States, I wanted to continue my (mostly) vegetarian lifestyle. I knew that my biggest challenge would be convincing my husband that vegetarian really is the way to go, and so I set out to find some easy, tasty, and filling meals.
Thanks to Pinterest, I found this awesome recipe and we have had it almost every week now for the last two months. It’s a WINNER! Ingredients:
2 tablespoons olive oil (I like to use coconut oil instead)
1 large onion, finely chopped
2 garlic cloves, minced (I use 2-3 tsp pre-minced garlic)
1 two-inch piece of ginger, finely chopped
1 1/2 tablespoon Garam Masala (If you can’t find this, I’ve also used Chicken Tikka Masala seasoning mix in place of Garam Masala and it still tastes great)
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
2 teaspoons paprika
1 1/2 teaspoon turmeric
Cayenne pepper to taste (Easily omitted if you don’t like your food spicy)
2 (15 oz) cans chickpeas, drained and rinsed
2 (14.5 oz) cans finely diced tomatoes
1 can FULL FAT coconut milk
1 teaspoon cornstarch Fresh Cilantro (optional)
Salt to taste
Tip: This goes great with rice (I personally prefer Jasmine) so don’t forget to have your rice cooking while you prep this meal! I cook 3- 4 cups of rice and we always have left-overs for the rest of the week!
Step 1: Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then.
Step 2: Add garlic and sautè for 1 more minute.
Step 3: Add ginger and spices and sauté until fragrant, about 30 seconds.
Step 4: Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Step 5: Stir in coconut milk and simmer for 5 more minutes.
Step 6: In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the sauce has thickened.
Step 7: Let cool and serve over rice. Top with fresh cilantro if desired.
Matt and I also LOVE eating this with Tandoor Baked Naan. I get mine at Winco.