It’s January, and in my opinion (unless you have a birthday or anniversary in it), January is the WORST month of the year. For those of us in Canada, you understand what I mean more than others. The blustering cold, instant regret every time you leave the comfort of your warm home, the brain freeze, and the slipping…oh, the slipping. Don’t get me wrong, Canada is a wonderful place to live, but it’s hard to remember in – 20 degree weather.
On days where I’m chilled to the bone, it takes extra energy to move around. A hot, BIG meal is the only thing that helps. This chickpea tikka masala was the only thing to make me feel better after a long, cold day. The good news? I made a lot and it’s better than I could have possibly imagined!
Chickpeas produce some of my all time favourite things to eat: hummus, channa bhatura, oven dried chickpea snacks, chickpea flour chips. And although some people turn up their noses at plant protein, it certainly gives me the energy I need.
However, this creamy gravy can also be used in making the more popular “Chicken Tikka Masala.” Heck, try “Cauliflower Tikka Masala.” Yes, the gravy is that good.
Those of you who cook regularly with Indian spices, you’ll have most of the spices required. But here’s a quick tip if you don’t; if you’re at the grocery store looking for coriander powder, cumin, and turmeric, don’t by the $6-$8 little glass bottles. The international section will have plastic pouches of Indian spices for $2-$3 for 4 times as much of the spice.
- 1½ tablespoons olive oil
- 1 small white onion, finely chopped
- 1 teaspoon minced garlic
- 1-inch piece of ginger, grated
- 1½ teaspoon Garam Masala
- 1 teaspoon teaspoon cumin
- 1 heaping teaspoon coriander powder
- 1 heaping teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 cans chickpeas, drained and washed
- 1 can diced tomatoes 795 mL
- 1 cup of half and half cream or 0% plain yogurt
- 2 teaspoons of cornstarch
- cilantro to garnish
- Wash and drain 2 cans of chickpeas and set aside
- Heat oil in a large wok and add in onion and salt and cook until onions become translucent
- Add in garlic and ginger together and saute until fragrant
- Add in turmeric, coriander powder, garam masala, cumin, cayenne pepper, and chili pepper flakes
- Pour in diced tomatoes in their juices and cook while stirring for 2 minutes on medium high heat. Add in drained chickpeas and cook until liquid boils
- Lower heat to a simmer and cover wok. Simmer for 10 minutes
- Pour in half and half or yogurt and stir in. Cover and cook for another 5 minutes
- In a separate bowl, mix together cornstarch with 2 tablespoons of water
- Uncover the curry and pour in cornstarch mixture and stir until gravy thickens
- Serve with white rice