Hello, I’m Marie. Today, we’re going to make black chickpea tikka masala recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Black Chickpea Tikka Masala Recipe
Black Chickpea Tikka Masala is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Black Chickpea Tikka Masala is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have black chickpea tikka masala using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Black Chickpea Tikka Masala:
- Get 1.1/2 cup Black chickpea rinsed & drained
- Make ready 2 tbsp Olive oil
- Take 1 medium onion finely chopped
- Get 2 jalapeno finely chopped
- Take 1 tsp sea salt
- Take 2 tbsp Ginger-garlic Paste
- Take 1 tsp ground cumin
- Take 1 tsp Garam masala
- Make ready 1 tsp curry powder
- Prepare 1 tsp paprika
- Make ready 3 tbsp tomato paste
- Make ready 1 pinch chilli powder (optional)
- Get 2 cup diced fire roasted tomatoes
- Take 1 cup vegetables broth
- Make ready 3/4 cup unsweetened coconut milk
- Get 1 tbsp chopped cilantro/coriander leaves
Steps to make Black Chickpea Tikka Masala:
- In a large pot heat the oil over medium heat, add the onion and salt, stir and cook for 3-4 mins
- Add the jalapeño, ginger and garlic paste then cook for 2 mins.
- Next add all the spices and tomato paste then stir together and cook for 2 more mins.
- After pour the diced tomatoes with their juices and 1 Cup vegetable broth into the pot, bring to a boil & cook for 10 mins, stirring occasionally.
- Reduce heat to a simmer then stir in the coconut milk and chickpeas Cook until chickpeas well cooked heated through.
- Lastly add chopped cilantro leaves. and serve with chapati, roti or Rice.
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