Yummy tomato based tikka masala that is light and great over rice. Even if you aren’t a fan of tomatoes, the blend of spices cover the strong tomato taste.

Are you not a fan of chickpeas? Try it! But once you do, you can easily replace the chickpeas with chicken! Cube the chicken breasts and pan fry it until golden brown.

Tips for this recipe:

• This recipe goes well over rice or you could eat it with a more traditional naan bread. Really if you’re looking for a light meal or lunch, the tikka masala is great on it’s own.
• If you made this meal at the beginning of the week for meal prep, it lasts as leftovers and is easy to reheat. A great addition to a healthy diet.

Recipe:

Chickpea Tikka Masala

For the original recipe click here.

Ingredients:

Chickpea Tikka:

2 cup chickpeas

2 – 3 minced garlic cloves

1/2″ ginger finely minced

3/4 teaspoon garam masala

1/2 teaspoon chili powder

1 tablespoon lemon juice

1/2 tablespoon vegetable oil

Salt

Tikka Masala Sauce:

1 small onion cut in 8 pieces

4 medium tomatoes cut in quarters

2 – 3 garlic whole cloves

1/2″ ginger peeled and cut into 2 – 3 pieces

1/4 cup raw cashews

1 teaspoon cumin

1 1/2 teaspoon coriander powder

2 teaspoon vegetable oil

1/2 teaspoon chili powder

1 teaspoon garam masala

salt

Instructions:

1. Preheat oven to 400 F.
2. Mix chickpea tikka ingredients in a medium bowl and spread evenly on a nonstick baking tray.
3. Bake chickpeas in preheated oven for 10 minutes. Stir chickpeas and continue baking for 10 more minutes.
4. Heat 1 teaspoon oil in a large skillet and add whole garlic cloves, ginger, and onion. Cook the onion until translucent (2 – 3 minutes).
5. Add tomatoes and raw cashes. Cook until tomato softens (4 – 5 minutes).
6. Add cumin and coriander. Mix well and transfer mixture to blender. Add 1 cup water and blend until smooth and creamy.
7. Heat remaining oil in the frying pan on low heat. Add chili powder and cook until fragrant.
8. Add blended tomato mixture and bring it to a boil.
9. Add garam masala and salt to taste. Mix well and simmer with lid on low heat for 5 minutes.
10. Add roasted chickpeas, garnish with cilantro and serve!

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