Chickpea tikka masala

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tikka masala spice blend
• 400 g canned crushed tomatoes
• 300 g canned chickpeas, drained and rinsed
• 120 ml heavy cream
• 270 g basmati rice, cooked
• 10 g fresh cilantro, chopped

Method

1. 1

   Heat the oil in a large saucepan over medium heat and cook the onion for 6 minutes until softened.

2. 2

   Add the garlic, ginger, and spice blend, and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.

4. 4

   Add the chickpeas and simmer for 8 minutes until heated through and the sauce has thickened.

5. 5

   Stir in the cream and simmer for 2 more minutes.

6. 6

   Serve over basmati rice, topped with cilantro.