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This delightful vegan dish is packed with wonderful flavors and makes a hearty, meatless dish.
It took me a while to pick which one I wanted to make first and share with you guys. There were so many to choose from!
And I have never canned anything before, so this was all new to me.
You will love Rebecca’s witty writing and you feel like she’s right there cooking with you. Her pictures are so lovely and her notes are super helpful, even for canning newbies like me!
Once I came across this Chickpea Tikki Masala, I knew I had to make it. Besides the obvious fact that it’s crazy healthy and packed with plant-based protein, I couldn’t wait to try all of these incredible flavors!
Side note: I have never made any type of masala before…chicken, chickpea… you name it.
Not only have I never made it before but I’ve also never eaten it before!
So I had no idea just how delicious these flavors would be together.
I decided to make brown rice to increase the nutrition some more. It was perfect.
I added extra cilantro, because, well, it’s cilantro!
In my book you can never have too much cilantro.
Unless of course you are one of those people that think cilantro tastes like soap. Is that you?
It’s definitely not me, I love cilantro. I find it so interesting that people think it tastes like soap.
I feel sorry for you guys…
Let’s just say this heaping bowl of deliciousness didn’t stand a chance in my house…
I promise you won’t miss the meat in here. However, if you are a true carnivore and can’t have a meal without any meat, you can easily add some rotisserie chicken to this.
It’s super easy and it adds even more protein. But I like this just the wait it is.
Chickpea Tikki Masala
- 1 tablespoon extra virgin olive oil
- 4 cups cooked garbanzo beans drained and rinsed
- Tikki Masala Sauce:
- 1 tablespoon extra virgin olive oil
- 3 large onions
- 12 garlic cloves peeled and minced
- 2 teaspoons salt
- 3 tablespoons garam masala spice blend
- 6 ince piece of ginger peeled and grated
- 3 fresh jalapeño peppers stems and seeds removed, minced
- 12 cups cored peeled, diced tomatoes (I used fire-roasted canned tomatoes)
- 1 cup full fat coconut milk
- cooked brown rice for serving
- fresh cilantro chopped
In a large stockpot over medium heat, make the sauce by stirring together the olive oil, onions, garlic and salt.
Saute' until the onions are partially translucent and are light golden brown around the edges, about 8-10 minutes.
Sprinkle the garam masala over the onions and stir well.
Toast until the spice is fragrant and then stir in the ginger and jalapeño.
Stir and cook for 1 more minute. Add the tomatoes to the pot and stir well, raising the heat to medium-high.
Continue stirring until you bring the mixture to a boil. Take care to keep scraping the bottom of the pot to prevent scorching, and drop the heat to low.
Simmer for 10 minutes, stirring well frequently.
Heat the remaining olive oil in a 2 quart saucepan over medium heat.
Add the garbanzo beans and the Tikki Masala Sauce and bring to a simmer.
Reduce the heat to low and simmer for 10 minutes. Stir in the coconut milk until the sauce is an even color and cook just until hot all the way through.
Serve over brown rice and garnish with cilantro.
Up next, I am making the Vanilla Fig Preserves. Doesn’t that sound insanely delicious?
Disclosure: I received a complimentary copy of Not Your Mama’s Canning Book for review, but was not compensated for this post. All opinions shared are my own. I promise.
If you made this recipe or any of my other recipes, please come back and let me know what you think. I love to hear from you!
Thanks for stopping by!