This one pot chickpea tikka masala is vegan, dairy-free, soy-free, and gluten-free. Basically, it’s perfect for all you January dieters out there and is packed with immune-boosting ginger and a concoction of warm, Indian spices. And let me tell you — we need all the immunity support we can get our hands on. We’ve all just passed around different viruses since the beginning of December, and we’re not even to February. Lord, help us!
Amongst all of our sicknesses, we were supposed to take Bri’s paci away from her this weekend. She only uses it during nap time and bedtime, but it’s getting to the point where it’s jacking up her teeth. The only problem is there’s just never a “right” time. She’s been sick, brother’s been sick, then one of us has been sick, and there’s just no way I’m taking away the thing that makes her so happy at night when she’s not feeling well. And when I’m not feeling well, there’s no way I’m taking away the only thing that keeps her sleeping until 9 am every morning. So when Friday came around and we were supposed to bite the bullet, neither of us mentioned it to the other. Avoidance is the answer. Either way, we’re doing AWESOME at this parenthood game.
If you wanted to not make this a Meatless Monday meal, I’d just pan sear some chicken thighs and add the chopped chicken into the mix instead of the chickpeas. If you aren’t a chickpea lover though — you’re missing out. I’ll roast Bri chickpeas in the oven (400 degrees for about 10 minutes) with some olive oil and salt and she’ll pop them like popcorn. It’s a great way to get some protein and iron in the little ones, I’ve realized.
This chickpea tikka masala is so delicious though. You’ll want to add this to your winter rotation. Everyone stay warm out there…and healthy!
Active Time: 10 minutes
Total Time: 30 minutes
Yields: 4 servings
- 2 tablespoons high quality olive oil
- 1 medium onion, diced
- 2-inches fresh ginger, grated (about 1 tablespoon)
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 2 (15-ounce) cans diced tomatoes*
- 1 cup vegetable broth (or water)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup unsweetened coconut milk
- basmati rice, full fat yogurt (if you’re not dairy-free), fresh cilantro or parlsey, and naan (optional)
- In a large pot, warm the oil over medium heat. Add onion and cook for 3 minutes. Add the ginger, garlic and salt then cook for 2 minutes. Add all spices (garam masala, cumin, tumeric, curry powder, paprika, red pepper flakes) and tomato paste. Stir and cook a couple more minutes.
- Pour the cans of diced tomatoes (with juices) and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring occassionally.
- Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until warm. Serve warm with brown or white basmati rice, fresh cilantro or parsley, yogurt and naan.