CHICKPEA TIKKA MASALA – Us-Farmers Spice

Name: CHICKPEA TIKKA MASALA – Us-Farmers Spice
Ingredients: Chickpeas (aka garbanzo beans). Use 2 cans or 3 cups fresh cooked.; Tomato. Use canned diced tomatoes for ease, or 4 – 5 ripe tomatoes, diced. I you don’t care for chunks of tomato, use 28 oz. can crushed tomatoes.; Onion. The original recipe calls for 2 onions, but I found 1 large onion a little more favorable. Use 2 if you prefer.; Garlic. Feel free to adjust the garlic to your taste.; Ginger. Fresh minced or grated ginger adds a nice zing.; Cumin Seeds. You can pick up a package of whole cumin seeds for a reasonable price in the Mexican section of your local grocery store, or you can find them bottled in the general spice section.; Turmeric. This yellow aromatic spice adds another layer of flavor.; Cayenne. Adjust the amount to your liking. I think ½ teaspoon of cayenne is a safe amount, but if you love heat use up to 1 teaspoon.; Coconut Milk. Full or low-fat.; Tomato Paste.; Oil. I’ve used light flavored olive oil, but coconut oil or your favorite oil will work. To make this oil-free, simply use ¼ cup of water or vegetable broth when sauteeing.; Salt. My favorite salt of all time is this Himalayan pink salt which contains essential minerals and trace elements that others salts don’t offer.

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INGREDIENTS YOU’LL NEED In this recipe we’ll make a delicious tomato curry sauce with chickpeas for a warm and comforting Indian Chickpea Curry. Here’s everything you will need, including ideas...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmersspice.com.

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Ingredients

Chickpeas (aka garbanzo beans). Use 2 cans or 3 cups fresh cooked.
Tomato. Use canned diced tomatoes for ease, or 4 – 5 ripe tomatoes, diced. I you don’t care for chunks of tomato, use 28 oz. can crushed tomatoes.
Onion. The original recipe calls for 2 onions, but I found 1 large onion a little more favorable. Use 2 if you prefer.
Garlic. Feel free to adjust the garlic to your taste.
Ginger. Fresh minced or grated ginger adds a nice zing.
Cumin Seeds. You can pick up a package of whole cumin seeds for a reasonable price in the Mexican section of your local grocery store, or you can find them bottled in the general spice section.
Turmeric. This yellow aromatic spice adds another layer of flavor.
Cayenne. Adjust the amount to your liking. I think ½ teaspoon of cayenne is a safe amount, but if you love heat use up to 1 teaspoon.
Coconut Milk. Full or low-fat.
Tomato Paste.
Oil. I’ve used light flavored olive oil, but coconut oil or your favorite oil will work. To make this oil-free, simply use ¼ cup of water or vegetable broth when sauteeing.
Salt. My favorite salt of all time is this Himalayan pink salt which contains essential minerals and trace elements that others salts don’t offer.