Name: Chickpea Tikka Masala
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 5 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1.5 teaspoons garam masala; 1.5 teaspoons ground cumin; 1 teaspoon turmeric; 1 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 14 ounce tomato sauce (can); 13.5 ounce full fat coconut milk (can); 0.25 cup water (as needed to thin the sauce); 2 15-ounce chickpeas (2 cans, drained and rinsed); 4 cups cooked white or brown rice; null null vegan naan; null null chopped cilantro, parsley or green onions

Instructions

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1

In a large pan, warm the olive oil (2 tbsp) over medium-high heat. Sauté the onion, diced (1 large) for 3-4 minutes, then add the garlic, minced (5 cloves) and fresh grated ginger (1 tbsp) and cook for 1 more minute.
2

Now add the garam masala (1.5 tsp), ground cumin (1.5 tsp), turmeric (1 tsp), ground coriander (1 tsp), cayenne pepper (0.25 tsp), salt (1 tsp), tomato sauce (14 ounce), full fat coconut milk (13.5 ounce) and drained/rinsed chickpeas (2 15-ounce). Stir until smooth and combined, then simmer, uncovered, for about 15 minutes, stirring occasionally.
3

Taste; add more [salt] or [spices] as desired. Serve immediately over [4-5 cups cooked white or brown rice] with [vegan naan] and enjoy!
4

To make it in the Instant Pot: Sauté the onion, diced (1 large) for 3-4 minutes using the sauté feature, then add the fresh grated ginger (1 tbsp) and garlic, minced (5 cloves) and cook for 1 more minute. Turn off the Instant Pot. Add the rest of the ingredients and give it a good stir. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes or longer. Release any remaining pressure, open the lid, stir and serve over [rice].