Chickpea Tikka Masala

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Ingredients

Adjust Servings:
4 dl water
50 g cold-water soluble starch
5 dl oat cooking cream, 15%, gluten free
1000 g crushed tomatoes
100 g tomato paste
50 g rapeseed oil
40 g vegetable bouillon powder
30 g ginger paste
20 g crushed garlic
10 g garam masala spice mix
5 g sugar
2 g cardamom
8 g iodised salt
2000 g chickpeas canned
200 g diced onions

Nutritional information

489,21 kJ / 116,92 kcal
Energy
4,23 g
Fat
0,71 g
Saturated fat
12,97 g
Carbohydrates
3,15 g
Fiber
4,85 g
Protein
0,70 g
Salt
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Chickpea Tikka Masala

Ingredients

Directions

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Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg

Vegan

Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

Carbon footprint per portion (sauce 200 g and barley 195 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Cold preparation instructions

Measure all the ingredients and set aside. Combine the Cold-water soluble starch and the water, whisking vigorously. Add the oat cooking cream, crushed tomatoes, tomato paste, rapeseed oil and seasonings. Add the chickpeas and onions and stir until well combined. Heat in the oven using the combination function at 140°C (50% steam), stirring occasionally, until the internal temperature of the food reaches +80°C.

Serve with pearl barley.

During cold preparation, the temperature of the food before heating must stay under +6°C.


The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.

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Cauliflower and chickpea korma
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Chickpea and apricot stew
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Cauliflower and chickpea korma