I love to cook a large amount of beans to keep on hand over the course of the next week for easy and nutritious dishes. This week, I choose chickpeas as the bean choice. This recipe is the first thing I ended up making with them. I will probably use the rest for hummus or stirred into some fried rice.
Our local farmers market has an Indian spice vendor that has the most delicious spice blends. I purchase my tikka masala spice blend from them. You can find it on their website here.
This dish was a winner with my husband, which means I will be making it again in the future. And I love it so much I have been eating it for breakfast, lunch and dinner!
Chickpea Masala
Equipment
- Instapot
Ingredients
- 3 garlic cloves finely diced
- 1 tbsp fresh ginger minced
- 1 tbsp coconut oil
- 1 tbsp tikka masala spice blend
- 1 15 oz can diced tomatoes
- 1 15 oz can full fat coconut milk
- 1 large carrot chopped
- 3 cups cooked chickpeas
- cilantro for serving
- 4 lime wedges for serving
Instructions
- Turn your instapot to saute mode. Saute the garlic, ginger and carrot in the coconut oil for 5 minutes. The garlic should be starting to brown.
- Stir in the tikka masala spice blend. Stir until spices are toasted, 1 minute.
- Pour in the tomatoes, coconut milk and chickpeas. Now, using the pressure cook mode on the instapot, set it to 6 minutes and cook. Using the quick release method, remove the lid and stir in salt to taste.
- Serve over cali rice and top with cilantro and fresh squeezed lime.
I like to serve the chickpea masala over this cauliflower rice as an easy veggie side dish. Plus it’s low carb which is a nice bonus. You can also use a whole head of cauliflower and chop it up finely, but I prefer the ease of bagged and precut cauliflower! You can find bara masala spice blends at Indian grocers or make your own. I buy mine from a local Indian grocer. Its a blend of whole spices including coriander, fennel, fenugreek, nigella, sesame seeds and cumin seeds. If you can’t find it just use a mixture of these.
Spiced Cali Rice
Ingredients
- 1/2 red onion diced
- 1 tbsp bara masala spice blend whole spice version is best but if ground is all you can find that works too
- 1 tbsp coconut oil
- 1 16 oz package cali rice
Instructions
- In a large saucepan, saute the onion with spices in the coconut oil for 5 minutes. Add in the cal rice, water and salt. Cover with a lid and steam for 5 minutes or until cali rice is tender. Serve with your favorite Indian dishes.
Love this!! I really enjoy vegan Marsala recipes, canβt wait to try π©·β¨
I hope you get the chance to try it out and definitely let me know if you like it! π€