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The origins of tikka masala are often debated, with various stories attributing its creation to different regions and cultures. Some culinary historians suggest that tikka masala was born in the kitchens of Indian restaurants in the United Kingdom during the 1960s, where chefs sought to create a dish that would appeal to Western palates. Others argue that it has roots in Indian cuisine, particularly from the Punjab region, where marinated meat is cooked in a spiced gravy. Regardless of its origins, tikka masala has become a global phenomenon, celebrated for its versatility and comforting flavors.

Creamy Tikka Masala Chickpeas

Indulge in the rich flavors of Creamy Tikka Masala Chickpeas, a delightful plant-based twist on a classic Indian dish. Combining earthy chickpeas with a luscious coconut milk sauce, this recipe is not only easy to make but also packed with nutrition. Discover the origins of tikka masala, the health benefits of chickpeas, and a step-by-step guide to creating this delectable meal at home. Perfect for busy weeknights or impressing guests, enjoy every creamy, aromatic bite!
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Ingredients
  

2 cups canned chickpeas (drained and rinsed)

1 tablespoon vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

2 teaspoons garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon smoked paprika

½ teaspoon turmeric powder

1 can (14 oz) diced tomatoes

1 cup coconut milk

1 tablespoon tomato paste

Salt to taste

Fresh cilantro, for garnish

Instructions
 

Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic and grated ginger, sautéing for an additional minute.

    Spice It Up: Add the garam masala, cumin, coriander, smoked paprika, and turmeric to the skillet. Stir well, allowing the spices to toast for about 1-2 minutes until fragrant.

      Tomato Time: Pour in the diced tomatoes along with their juices, followed by the tomato paste. Stir well to combine and let it simmer for about 5 minutes, allowing the flavors to meld.

        Chickpeas Join: Add the rinsed chickpeas to the skillet and mix thoroughly to coat them in the spice mixture.

          Creamy Finish: Pour in the coconut milk, then bring the mixture to a gentle simmer. Cook for 10-15 minutes until the sauce thickens slightly, stirring occasionally. Season with salt to taste.

            Garnish & Serve: Once the dish is cooked, remove it from heat and let it stand for a few minutes. Garnish with fresh cilantro before serving.

              Enjoy: Serve the creamy tikka masala chickpeas over basmati rice or with naan for a delightful meal!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings