Ingredients
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50 g Rapeseed oil
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200 g Diced onions
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10 g Garam masala spice mix
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2 g Cardamom
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2000 g Chickpeascanned
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1000 g Crushed tomatoes
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100 g Tomato paste
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4 dl Water
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40 g Vegetable bouillon powder
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30 g Ginger paste
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20 g Crushed garlic
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5 g Sugar
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8 g Iodised salt
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5 dl Oat cooking cream
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50 g Corn starch
Directions
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.
