Sio’s chickpea tikka masala (hybrid)

With flavor combo from nytimes spicy tomato beans and greens and ingredients from Cookie + Kate chickpea tikka masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The tikka masala comes together quickly, so before you get started, prepare the ginger and garlic and place in a small bowl. In another small bowl, combine all of the ground spices (coriander, cumin, turmeric, cardamom, cinnamon, and cayenne, if using). Place both bowls near the stove so they are handy.

Step 2

In a large, nonreactive skillet or Dutch oven, warm the olive oil over medium heat until shimmering. Add the onion and salt. Cook until the onions are soft and translucent, 5 to 7 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the ground spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add the puréed tomatoes, chickpeas, coconut milk, and cilantro. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 20 minutes.