Chickpea and Spinach Tikka Masala

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Stir in garlic and ginger, cooking until fragrant.
3. 3 Add diced tomatoes, coconut milk, tomato paste, and spices. Stir well.
4. 4 Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
5. 5 Stir in chickpeas and cook for another 5 minutes.
6. 6 Add spinach and cook until wilted.
7. 7 Taste and adjust seasoning with salt as needed.
8. 8 Serve hot, garnished with cilantro.

Equipment

• Large skillet
• Wooden spoon
• Immersion blender (optional)

Variations

• Add diced tofu for extra protein.
• Substitute paneer for a creamy texture.

Substitutions

• Use almond milk instead of coconut milk for a nuttier flavor.
• Substitute frozen spinach if fresh isn't available.

Pairings

• Basmati rice
• Naan bread
• Mango chutney

Nutrition

Tips

• For a smoother sauce, blend half the sauce with an immersion blender before adding the chickpeas.
• Add a splash of water if the sauce gets too thick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Add a dollop of plain yogurt for a cooling contrast.

FAQ