Chickpea tikka masala

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Ingredients

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

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.

Instructions

Heat the oil in a pot and saute the onions and dry spices for a few minutes.

Add the drained chickpeas, crushed tomatoes, tomato paste, vegetable bouillon powder, crushed garlic, ginger paste, water, sugar and salt. Simmer on low heat for approximately 15 minutes.

Add the oat cooking cream and the cornstarch dissolved in a splash of water. Bring to a boil and taste to check the flavour.

Serve with pearl barley.


Does your kitchen use the cold preparation method? The cold preparation recipe for the chickpea tikka masala can be found here.

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Chickpea and apricot stew
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Lentil masala soup
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Chickpea and apricot stew