Chickpea Tikka Massala


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Chickpea Tikka Massala Giusto
This recipe is from Gousto. Gousto allows you to choose recipes and get all you need to create your meal delivered to your door, all fresh ingredients - include FREE delivery. Each week you have new menus to choose from, making your dinners with your partner or family fun, exciting and delicious. They also include the macros and nutrition advice for each recipe, so you can continue to stay on track and follow your macros. See Nutrition info for this recipe at the bottom of the page.
 
Tasty meat free alternative to our traditional chicken Tikka Massala. Tastes so fresh and is so filling from the chickpeas. Don't be fooled it's still plenty of protein from the chickpeas, with a whopping 23.5g of protein per serving!!  (Gluten and dairy-free, suitable for coeliacs).
 
Ingredients you need: 
Chickpea Tikka Massala Recipe
Step 1: 
Chickpea Tikka Masala & Fragrant Rice

 

In a pot with a lid add the basmati ricestar anise, 300ml of cold water and a generous pinch of salt. Bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook remaining covered, for an additional 15 minutes or until all the water has absorbed and the rice is cooked.

Once the rice is cooked, remove from pot the heat and keep covered until serving.

Step 2:Chickpea Tikka Masala & Fragrant Rice

Whilst the rice is cooking, preheat the oven to 220°C (fan)/ Gas 7

Peel and chop the brown onion finely

Heat a pan with a tablespoon of olive oil over a medium heat

Once hot, add the onion and cook until softened.

Step 3:
Chickpea Tikka Masala & Fragrant Rice

Boil a kettle

Drain and rinse the chickpeas in the can

Chop the tomatoes into chunks 

Peel and chop the garlic as finely as possible

 

Step 4:
Chickpea Tikka Masala & Fragrant Rice

Once the onion is soft enough, add the tomatoes and chopped garlic

Cook for around 5 minutes, until they've completely broken down

Step 5: 
Chickpea Tikka Masala & Fragrant Rice

Remove the coconut cream from the sachet and cut it up roughly

Dissolve the vegetable stock cube, coconut cream and tomato paste in 300ml of boiled water.

Once the tomatoes in the pan have broken down add your spices; the ground paprikakorma curry powder. 

Add drained chickpeas to the pan too

Cook for a few more minutes

Step 6:
Chickpea Tikka Masala & Fragrant Rice

Add the stock with the coconut and tomato paste.

Also add the mango chutney to the pan

Cook for around 8 minutes further or until the sauce is quite thick

Step 7:
Chickpea Tikka Masala & Fragrant Rice

Add the almonds to a baking tray and put them in the oven for 5 min or until they've toasted slightly. 

Chop the almonds up when they've darkened to your liking.

Chop the coriander finely keeping the stalks. 

Remove the star anise from the pan of rice

Serve the chickpea tikka masala from the pan with the fragrant rice to the side 

Finish off with a sprinkle of the chopped almonds and coriander over the dish.

 

Enjoy :) 

 

Chickpea Tikka Vegan Massala Nutrition

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