Garbanzo beans, or chickpeas, are high in protein and super versatile to cook with. They are rich in iron and fiber. They have a nutty buttery flavor and creamy texture that is great in soups, stews and salads. Can we say hummus?
I was actually debating as to which direction I’d take with the recipe but alas, decided to go with Indian cuisine. We love Indian food at our house. My pantry is often filled with all the beautiful spices and their vast array of colors and aromas. Spicy, sweet, floral, tangy–bold and complex. What’s not to love?
This next dish is my take on Tikka Masala. I added fennel and cumin seeds instead of ground cumin. I also omitted the crushed tomatoes typically used for this recipe, and just opted for tomato paste. I hope you enjoy this recipe as much as we do. It is super simple and delicious. Did I mention that this recipe is also vegan? Let’s eat.
Here is the recipe:
Prep Time: 15 minutes
Cook Time: 35 minutes
- 2 cups of canned chickpeas, rinsed
- 2 cups of vegetable stock
- 1 medium yellow onion, finely chopped
- 2 Tbsp of tomato paste
- ½ tsp of cumin seeds (or ground cumin)
- 2 Tbsp of olive oil
- ½ tsp of ginger, ground
- 2 garlic cloves, minced
- ½ tsp of paprika
- 1 tsp of ground coriander
- ½ tsp of fennel seeds
- 1 tsp of turmeric
- ½ tsp of cayenne pepper
- 1 can of full fat coconut milk (I used Trader Joe’s brand)
- 1 tsp of cornstarch (to make a roux)
- 1 tsp of Kosher salt
- 1 tsp black ground pepper
- A sprig of parsley (for garnish)
- ½ tsp red pepper flakes (optional for more heat)
- In a medium size saucepan over medium heat, add the olive oil, garlic, and yellow onion. Stirring constantly, cook for about 3 minutes until the onions become translucent.
- Add the cumin seeds, ground ginger, paprika, ground coriander, fennel seeds, cayenne pepper, and turmeric. Stir constantly for about 2 minutes to wake up the aromatic oils in the spices. Then add the tomato paste mixing it all together.
- Now add the vegetable stock, chickpeas, Kosher salt, and black ground pepper.
- Stir and cover. Cook for 10 minutes on medium low heat.
- Then add the coconut milk, stir and cover. Cook for another 10 minutes.
- In a small bowl, add 2 Tbsp of water to the cornstarch and stir to make a roux. Add the roux to the chickpeas and stir. This will help thicken the sauce.
- Cook for 3-5 minutes and taste the spice. Add the red pepper flakes if you can stand the heat. 🙂
- Plate with basmati white rice and garnish with parsley.