Okay foodies, if you love chickpeas and curry-based dishes, then this chickpeas tikka masala will hopefully be the best chickpeas recipe you will ever make. The tikka curry paste pot from Pataks makes this dish taste not only delicious but authentic for us non-curry natives and also saves you time and money as the paste pot has all the ingredients needed to make the curry-based sauce.
Lets cook
Ingredients Used
60 ml cooking oil (¼ cup)
2 medium diced shallots (onion)
1 teaspoon freshly minced ginger
1 teaspoon freshly minced garlic
1 Tikka masala paste pot (70g pot or 2 tablespoons if using paste from a big jar)
1 can chopped tomatoes ( the 400g can)
2 tablespoons tomato puree
1 kg cooked chickpeas
150ml coconut cream
Methods:
Step 1
Heat oil in a big enough pan on medium heat, add in the diced shallots, and fry for 1 to 2 minutes or until onions are soft, Add in the ginger and garlic and fry for another 30 seconds, add in the tikka paste pot with a little water and fry until the added water has evaporated about 1 to 2 minutes.
Step2
Add in the tomato puree and chopped tomatoes, and fry stirring frequently for about 10 minutes until the tomatoes have fully softened and you can see oil bubbles on top.
Step 3
Now, add in the cooked chickpeas then stir in coconut cream and water. Season with salt and black pepper to taste, and bring it to boiling point. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
After 20 minutes your chickpeas tikka masala is ready. Serve and enjoy.
It goes well with plain rice, chapati, naan bread, or even crusty bread.
Recipe note
You can use cooked canned chickpeas in water, simply drain and wash the with cold water and they are ready to use. You will need about 4 cans of cooked chickpeas.
Cook along below