Chickpea Tikka Masala

A squeeze of lemon juice and a sprinkling of cilantro add a pleasant brightness to this warming plant-based dish.

Serves: 4Prep: 10 minutesCook: 4 hours 10 minutesTotal: 4 hours 20 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, diced (about 1½ cups)
  • 2 teaspoons minced, fresh ginger
  • 1 fresh jalapeño, minced (for less heat, remove seeds)
  • 1 clove garlic, minced
  • 1 tablespoon garam masala
  • 1⁄3 teaspoon Simple Truth Organic™ Ground Coriander
  • 1 tablespoon tomato paste
  • 1 can (28 oz.) whole tomatoes
  • 1 can (13.5 oz.) Simple Truth Organic™ Coconut Milk
  • 1 tablespoon sugar
  • 3 cans (15 oz. each) chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1⁄4 cup chopped, fresh cilantro leaves
  • Simple Truth Organic™ 90 Second Basmati Rice

Directions

  • In medium skillet over medium-high heat, combine oil and onion. Cook until onion has softened, about 8 minutes. Add ginger, jalapeño, garlic, garam masala, coriander and tomato paste; continue cooking 1 minute.
  • In blender, combine tomatoes, coconut milk, sugar and onion-spice mixture. Puree until smooth.
  • Transfer to slow cooker; add chickpeas and salt. Cook on low 4 hours. Just before serving, add lemon juice and cilantro leaves. Serve over cooked basmati rice. Refrigerate leftovers.