Chickpea Tikka Masala

A vegetarian take on the classic that uses the same slow-built spiced tomato sauce, so it's just as rich and satisfying as the chicken version.

Instructions

1. 1

   Heat the oil or ghee in a large, deep skillet or pot over medium heat. Add the onion and cook, stirring occasionally, until deeply golden, 10–12 minutes — don't rush this step, since a well-browned onion is a major flavor base for the sauce.

2. 2

   Add the garlic and ginger and cook 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cook 1–2 minutes, until darkened.

4. 4

   Add the garam masala, cumin, smoked paprika, turmeric, and cayenne, and toast, stirring constantly, for 60 seconds to bloom the spices in the fat.

5. 5

   Add the crushed tomatoes and bring to a simmer. Cook uncovered, stirring occasionally, for 15 minutes, until thickened and the raw tomato taste has cooked off.

6. 6

   For a smoother, restaurant-style sauce, carefully purée with an immersion blender until mostly smooth (optional — this step is purely about texture preference).

7. 7

   Add the chickpeas and simmer for 8–10 minutes, until heated through and slightly softened, absorbing the sauce's flavor.

8. 8

   Stir in the coconut milk and sugar, and simmer gently for 5 minutes more, without boiling hard.

9. 9

   Season with salt to taste, garnish with fresh cilantro, and serve hot over basmati rice with warm naan.