Chick Pea Tikka Masala | SERVES 4

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This recipe was inspired by Detoxinista and my dear friend Marti Wolfson. It’s a go-to in our home and lasts a few days in the fridge (and can be frozen). Enjoy with some rice and you have a balanced meal!

INGREDIENTS
1 tablespoons coriander, ground
2 teaspoons cumin, ground
1 teaspoon turmeric
1⁄4 teaspoon cardamon, ground
1⁄2 teaspoon red pepper, crushed
2 tablespoons extra virgin olive oil or ghee
1 medium leek, thinly sliced
3 cloves garlic, rough chop
1 tablespoon grated ginger
28 ounces diced tomatoes (1 large can or box)
15 ounces chickpeas, drained and rinsed (1 can)
15 ounces coconut milk (1 can)
2 cups baby spinach, packed
1⁄2 cup fresh cilantro, rough chop
Salt, to taste

METHOD

  1. In a small bowl, measure coriander, cumin, turmeric, cardamom and red pepper; set aside

  2. Prep leek, garlic and ginger and in a thick bottomed pot, heat oil or ghee on medium. Add ingredients and let cook for about 2 minutes, until soft and golden. Then, turn heat to low/simmer and add all spices; continue to cook for another 2 minutes.

  3. Add tomatoes, chickpeas and coconut milk and mix well, cover pot and let simmer for 10 minutes. Add spinach and let cook until wilted (about 2 minutes.

  4. Finish with cilantro and salt to taste.

Stefanie Sackschick pea recipes, detoxinista, marti wolfson, indian cuisine