Thursday, May 19, 2011

Chickpea tikka masala

I read something like this recipe in a blog a few months ago, which is why I had the jar of sauce on hand.

Olive oil
1 carrot, finely diced
up to ½ bell pepper, chopped
up to ½ smallish onion, chopped
1 can chickpeas
1 small jar Tikka Masala sauce (from Food Fantasies)
Spices to taste

In saucepan, saute carrot until softened. Add pepper and onion and sauté until softened. (I used a red pepper because it’s what I happened to have on hand.)

During the vegetable sauté, add salt, pepper, garlic powder to taste.

Drain chickpeas and add to pan; sauté until hot. Add sauce and simmer briskly for five or ten minutes. Season to taste. (This is where I realized the sauce wasn’t quite as spicy as I’d imagined, so I added a bit of “Cajun seasoning” and chili powder, along with more salt, pepper, and garlic.)

That’s it! Serve over rice or pasta or whatever.

The good: pretty easy to make and super yummy. Also versatile, depending on what veggies you have on hand. This could be a great “don’t waste that last tired carrot” kind of dish. You could also try it with one of the other jarred Indian sauces available.

The bad: The only thing I can think of is that you have to chop up a couple of veggies.

Verdict: Awesome, would make again, looking forward to leftovers.