Chickpea Tikka Masala (Chana Masala)
This vegetarian take on the classic Indian dish is a rich and creamy tomato stew infused with aromatic spices and herbs. It’s an easy one pot dish that’s served topped with yogurt and cilantro.
1 hr total time
30 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 3 x 15 oz cans chickpeas
- 1 tbsp garam masala
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 2 oz ghee
- 2 onions
finely chopped
- 2 cloves garlic
minced
- 1 tbsp finely grated ginger
- ⅓ cup (3 oz) tomato paste
- 3¼ cups (26 fl oz) tomato puree
- 2 cups (16 fl oz) vegetable stock
- 1 cup (8½ oz) plain yogurt
divided
- ½ cup (4 fl oz) heavy cream
- 2 bay leaves
- 2 cinnamon sticks
- 2 tsp kosher salt
- 1 tbsp white sugar
- 5 oz baby spinach
- 2 tbsp chopped cilantro
Instructions
- 1Rinse well and drain.
- 2Combine the garam masala, coriander, cumin and cardamom.
- 3Place the wire rack into position 8. Meanwhile, continue to the next step.
- 4Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, or until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, or until fragrant.
- 5Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the remaining ingredients listed below and bring to a boil. Cover.
- 6Once preheated, place in the oven and start the timer.
- 7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
- 8Top with the remaining yogurt and sprinkle with cilantro.