Let’s face it, we’re all suddenly a lot more influenced by a ‘beans and rice’ diet. Pantry cooking can be tricky, but it can also save time, money, and still be pretty damn healthy for you. This Chickpea Tikka Masala is a one pot dish that cooks up in just about 30 minutes. It’s gluten free, vegan, and vegetarian. Plus, like I said, one pan to cook it all means less mess to clean up in the end.
Chickpeas are a favorite among my family as it is. Seriously… there’s a few of us that would eat the things straight of the can if someone would let us. So, I try to use them as much as I can. And they work out really well in vegetarian dishes.
If you’re a fan of tikka masala, you’ll probably love this dish just as much. It’s full of flavor and is really very filling. I thought it was great served over some jasmine rice, but it would also be good served with naan bread.
The fresh cilantro and the lime wedge at the end are really not something you should go without. They both give the tikka masala a much needed break from the richness of the dish.
TheSkinnyFork.com A one skillet vegetarian dish that is sure to impress. This Chickpea Tikka Masala is delicious and full of flavor! Serve warm over rice or with naan bread. Prep Time: 5 Minutes • Cook Time: 20 Minutes
Servings: 6 • Serving Size: About 3/4 Cup • Calories: 288 • Fat: 9 g • Saturated Fat: 4 g • Carb: 41 g • Fiber: 12 g • Protein: 11 g • Sugar: 11 g • Sodium: 373 mg
• 1 Onion, Chopped
• 1 Red Bell Pepper, Chopped
• 3 Garlic Cloves, Minced
• 1 Tbsp. Curry Powder
• 2 Tsp. Garam Masala
• Dash of Cayenne
• 2 (15 Oz.) Cans Chickpeas (Garbanzo Beans), Drained & Rinsed
• 2 (15 Oz.) Cans Diced Tomatoes
• 1 (15 Oz.) Can Coconut Milk
• 1/4 C. Fresh Cilantro
• 1 Lime, Wedged
• Salt & Pepper to Taste
Directions:
Lightly coat the inside of a skillet with non-stick spray.
Cook the onion and bell pepper over a medium-high heat until starting to become tender.
Add in the 3 minced garlic cloves, 1 Tbsp. curry powder, 2 Tsp. garam masala, and a dash of cayenne.
Pour in the chickpeas and 2 (15 Oz.) Cans of diced tomatoes WITH their juices.
Cook down for about 10 minutes.
Add in the 15 Oz. of coconut milk and cook down for about another 10 minutes.
Once it has all reduced slightly, add in the 1/4 C. fresh cilantro and divide evenly among 6 bowls.
Serve with a lime wedge and enjoy right away over rice or with naan bread!
Step-by-Step Photos:
Nutritional Claims: Balanced • High Fiber • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher