Chickpea Tikka Masala
The other day I read an article about how Chicago is currently colder than Mars. We’re talking about a planet that has an atmosphere 100 times less dense than Earth’s atmosphere and is warmer than a city in which I currently live. If that stat doesn’t make you want to plug in your vitamin D lamp (yeah, that’s a thing) and curl up in a ball under five layers of plush blankets, then you’re one tough cookie. For the rest of us who are freezing, a warm coat and some solid hearty food keeps the spirits up and the body toasty.
Normally, I love eating soup during this time of year, but ya girl can only imbibe so many liquids before ravaging the kitchen for something crunchy. Recipes like this chickpea tikka masala make the cold winter tolerable. Additionally, after a long day of running between buildings and walking around in a padded, form hiding jacket that is reminiscent of that creepy marshmallow man from Ghostbusters, you’ll want to sit and just chill with a hot bowl of something good. That’s where dump dinners come in.
“Dump dinners” are my favorite recipes. While the name dump dinner is an incredibly unappealing way to describe any meal, I do enjoy the simplicity and ease in doing very little work to make an amazing and healthy dinner. This chickpea tikka masala is a dump dinner recipe I come back to time after time.
If you’re cooking is, should we say, shoddy? You’ll love this dish. Chop. Dump. Season. Eat. That’s all you have to do. You can’t mess this up, I promise.
Did I mention that this is also a completely vegan dish? Well, it is. Coconut milk makes it creamy, without the added blegh feeling you may have after eating something with actual dairy.
Pair the chickpea tikka masala with basmati rice and some naan for a winter time feast.
If you have any other winter dump recipes you can recommend, tell me about it in the comments below! I am always on the lookout for new ways to warm up.
Chickpea Tikka Masala
(Makes 4 servings)
- 1 14oz can chickpeas, rinsed and drained
- 1/2 yellow onion
- 1 14oz can coconut milk
- 4 cloves garlic
- 1 inch ginger root
- 2 tbsp sesame oil
- 1 tbsp coconut oil
- 2 tbsp tomato paste
- 1 tbsp red chili flakes
- 1 tbsp brown sugar
- 1/2 tbsp coriander
- 1/2 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp hot curry powder
- 1/2 tbsp garam masala
- 1/2 tbsp salt
- 1 tsp turmeric
- 1 tsp cayenne
- Fresh cilantro to top
- Basmati rice and naan (optional)
- Dice onion and mince garlic and ginger.
- Heat coconut oil and sesame seed oil in a large pot or dutch oven on medium-low heat.
- Toss in onion, garlic and ginger and let cook for about 5 minutes.
- Mix in tomato paste and allow to cook for about 2 more minutes.
- Toss in chickpeas and all seasonings, stirring to coat the mixture evenly.
- Pour in coconut milk, stir, and allow to simmer on low heat for about 15-20 minutes to allow flavors to combine and sauce to thicken. If the sauce needs a little help beefing up, add a teaspoon of cornstarch. Stir occasionally and reduce heat if mixture is boiling.
- Top with fresh cilantro and serve over basmati rice or with naan.