Chickpea Tikka Masala
Nutrition per serving
| Calories | 579 kcal |
| Protein | 18.1 g |
| Carbs | 100.6 g |
| Fats | 12.9 g |
| Saturated Fat | 1.7 g |
| Monounsaturated Fat | 6.3 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 20.7 g |
| Fiber | 17.7 g |
| Sodium | 695 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Red Chilli Pepper | |
| Ginger | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Chopped Tomatoes (canned) | |
| Fresh Coriander | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Tandoori Paste | |
| Plain soy yogurt | |
| Sugars, granulated |
1. Peel/finely dice the onion and garlic.
2. Dice the chilli.
3. Peel/grate the ginger.
4. Finely chop the coriander.
5. Cook the rice according to package instructions.
5. Cook the rice according to package instructions.
6. Heat ½ a tbsp of oil in a skillet over a medium-low heat. Add the onion, garlic, ginger and chili. Cook for about 3 minutes before adding the tandoori paste and cooking for a further 30 seconds.
7. Add the tinned tomatoes with a pinch of salt and sugar, stir, then add the chickpeas to the pan.
8. Bring to a gentle boil, lower the heat and simmer until thickened.
9. Stir in the soy yoghurt and continue to simmer for a few more minutes. Remove from heat and stir in a tbsp of chopped coriander.
10. Serve in a bowl on top of the rice with a sprinkle of coriander.