Chickpea Tikka Masala
with Basmati, Yogurt, and Cilantro
This traditional Indian dish is famous for a good reason. Nutty chickpeas are stewed in a fragrant tomato stew flavored with ginger, garlic, spicy peppers, and curry. Fluffy basmati rice soaks up the delicious sauce while cool yogurt and cilantro add brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 thumb
Ginger
¼ ounce
Cilantro
6 ounce
Green Beans
1 unit
Serrano Pepper
13.4 ounce
Chickpeas
¾ cup
Basmati Rice
1 teaspoon
Curry Powder
14 ounce
Diced Tomatoes
5.3 ounce
Yogurt
(Contains Milk)
Not included in your delivery
box
Salt
box
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
In a small pot, bring 1 ½ cups water to boil with a large pinch of salt. Halve, peel, and dice the onion. Peel and mince 2 Tablespoons ginger. Mince the serrano, removing the ribs and seeds if you prefer less heat. Drain and rinse the chickpeas. Finely chop the cilantro. Trim, then cut the green beans into 2-inch pieces.
Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the curry powder, ginger, and as much Serrano pepper as you like to the pan. Cook, tossing for 2-3 minutes, until very fragrant. Season with salt and pepper.
Add the chickpeas, diced tomatoes, ½ cup water, and the green beans to the pan and simmer for 15 minutes, until thickened. Season with salt and pepper.
Stir ¼ cup yogurt and half the cilantro into the pan. Season to taste with salt and pepper.
Finish and Plate: Serve on a bed of basmati rice, garnish with the remaining cilantro and yogurt. Enjoy!
