Tikka Masala Chickpeas with Spicy Green Rice


I love the spice combinations and creamy sauces of Indian cooking. This delicious vegan dish is fragrant with coriander and cumin and gets a rich creamy texture from the addition of coconut milk. The green rice is a revelation! I’m excited to try lots of different variations to this one in the future.

For the rice:

  • 6 green onions, white parts only
  • 1 serrano pepper, chopped
  • 2 cups packed baby spinach leaves
  • 1/2 inch piece of fresh ginger root
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher salt
  • 1/2 C. water
  • 1 ½ cups basmati rice

Put all the ingredients, except the rice in a blender or food processor and puree until smooth. Rinse the rice with cold water and place into a saucepan.  Stir in the green mixture and add another 1 1/2 C. water. Bring to a boil, reduce heat to low, and simmer 15 minutes.  Stir, and remove from heat. Leave the rice covered and allow to steam for ten minutes. Fluff with a fork. Meanwhile, rinse out your blender to make the tikka masala.

For the chickpeas:

  • 1 inch piece of ginger
  • 3 cloves garlic
  • 1 large shallot, quaterted
  • 1 T. water
  • 1 T. olive oil
  • 1 T. ground coriander
  • 2 t. ground cumin
  • t. ground turmeric
  • Pinch of cinnamon
  • 1 can plain tomato sauce
  • cans (15 ounces) chickpeas, rinsed and drained
  • cup full fat coconut milk
  • salt and pepper to taste
  • ½ cup chopped fresh cilantro
  • 1 diced avocado

Puree the ginger, garlic, and shallot with the water until smooth. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Scrape the ginger puree into the heated oil and stir to cook until the mixture starts to brown, about three minutes.  Quickly add the spices and stir for one minute more. Pour in the tomato sauce, the chickpeas, and the coconut milk.  Be sure to scrape up all the brown bits in the bottom of the pan. Reduce the heat to low. Cover and simmer for about thirty minutes. Season to taste. Serve over the rice with a garnish of cilantro and avocado.





About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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