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Chickpea Tikka Masala | Crispy from the Oven
(0)
40 min
Under an hour
Gurkerl Küche
Knusprig im Backrohr geröstete Kichererbsen in einer herrlich cremigen, aromatisch gewürzten indischen Tikka-Masala-Sauce. Serviert mit duftendem Basmatireis und frischem Koriander.
Preparation method
Roast Chickpeas in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly rinse the chickpeas in a colander, pat well dry with paper towels, mix with 1 tbsp vegetable oil, 1 tsp Garam Masala, 0.5 tsp each of cumin, turmeric, paprika powder, and a pinch of salt, and spread evenly on the baking sheet. Roast in the preheated oven for approx. 20 minutes until golden brown and crispy.
Cook Rice & Prepare Tikka Masala Sauce
Cook the basmati rice in lightly salted water according to the package instructions and keep warm.
In the meantime, finely chop the onions, garlic, and ginger. Heat 2 tbsp vegetable oil in a deep skillet and sauté the onions until translucent. Add garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
For a vegan option, you can simply replace the heavy cream with creamy coconut milk.
The chickpeas become especially crispy in the oven if they are patted thoroughly dry before marinating.
Ingredients
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