CHICKPEA TIKKA MASALA

Prep time 10 mins Cooking time 50 mins Serves 3–4

INGREDIENTS

2 tbsp cooking oil

1 large onion, chopped

3 carrots, cut into small cubes

4 garlic cloves, chopped

A knob of fresh ginger, grated

3 tbsp tomato paste

1½ tsp sugar

1 tsp salt

1 tbsp garam masala

1 tsp coriander

1 tsp cumin

1 tsp paprika

½ tsp turmeric

½ tsp black pepper

¼ tsp chilli flakes

400g coconut milk

100ml water

1 can (400g) chickpeas, rinsed and drained 1½ tbsp lemon juice

Fresh coriander, to garnish

Cooked basmati rice, to serve

METHOD

Heat oil in a pan over medium-high heat. Add onions and carrot, cook for 5 minutes.

Add garlic, ginger, tomato paste, sugar, salt, and spices. Cook for 2–3 minutes.

Transfer to a pot. Add coconut milk and water. Bring to a boil. Cover, and let it simmer for 40 minutes. Then blend to a smooth sauce with a stick blender or in a food processor.

Add chickpeas. Cook, stirring, for 3–5 minutes. Add lemon juice and mix well.

Serve over cooked basmati rice, and finish with chopped fresh coriander.