Chickpea Tikka Masala

Ingredients

• 2 tbsp olive oil, divided
• 1 large onion, finely diced
• 3 garlic cloves, crushed
• 20g fresh ginger, finely grated
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground turmeric
• 2 tbsp tomato puree
• 500g passata
• 200ml coconut milk
• 1 small cauliflower, cut into bite-sized florets
• 200g dried chickpeas
• 200g basmati rice
• salt
• black pepper

Method

Prepare the Chickpeas

1. The night before cooking, check 200g dried chickpeas for any small stones or damaged chickpeas.
2. Rinse the chickpeas thoroughly under cold running water.
3. Put them in a large bowl and cover with at least three times their volume of cold water.
4. Leave to soak for 8 to 12 hours.
5. Drain the soaked chickpeas and rinse them again.
6. Put them in a saucepan and cover generously with fresh water.
7. Bring to the boil, then simmer for 45 to 75 minutes, following the packet instructions where they differ.
8. Check that the chickpeas are tender all the way through, then drain them.

Roast the Cauliflower

1. Heat the oven to 220C/200C fan/gas 7.
2. Toss 1 small cauliflower, cut into bite-sized florets, with 1 tbsp olive oil, 1 tsp garam masala, and a pinch of salt.
3. Spread the florets in a single layer on a baking tray.
4. Roast for 20 to 25 minutes, turning halfway, until tender and browned at the edges.

Make the Tikka Masala

1. While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large saucepan over a medium heat.
2. Add 1 finely diced large onion and cook for 8 to 10 minutes, until soft and lightly golden.
3. Add 3 crushed garlic cloves and 20g finely grated ginger.
4. Cook for 1 minute while stirring.
5. Add the remaining 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, and 1 tsp ground turmeric.
6. Stir the spices over the heat for 30 seconds.
7. Add 2 tbsp tomato puree and cook for 1 minute.
8. Stir in 500g passata and 200ml coconut milk.
9. Bring the sauce to a gentle simmer.

Finish the Curry

1. Stir all the cooked chickpeas prepared from 200g dried chickpeas into the sauce.
2. Simmer uncovered for 8 to 10 minutes, until the sauce has thickened.
3. Fold in the roasted cauliflower and simmer for 2 minutes.
4. Season with salt and black pepper.

Cook the Rice

1. While the curry finishes simmering, cook 200g basmati rice according to the packet instructions.
2. Keep the cooked rice covered and warm until serving.

Serve

1. Divide the cooked rice between four bowls.
2. Spoon the chickpea tikka masala over the rice.

Notes

The chickpeas need to be soaked and fully cooked before they are added to the curry. Rinsing before and after soaking removes dust and residue, while soaking shortens the cooking time. Cook the chickpeas until tender in fresh water because the acidity of the passata can prevent undercooked chickpeas from softening properly. The stated cooking time does not include the 8 to 12 hours needed for soaking.