Spicy Roasted Chickpea Masala

Ingredients

• 2 cans (15oz) Canned chickpeas, drained and rinsed
• 3 tablespoons Olive oil
• 2 teaspoons Garam Masala
• 1 large Yellow onion, finely diced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger paste
• 1.5 cups Crushed tomatoes
• 0.5 cup Coconut milk (full fat)
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Turmeric powder
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 teaspoon Sea salt

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and pat the chickpeas completely dry with a paper towel.

2. 2

   Toss chickpeas with 1 tablespoon of olive oil and 1 teaspoon of garam masala, then roast on a baking sheet for 20 minutes until crunchy.

3. 3

   While chickpeas roast, heat the remaining olive oil in a large skillet over medium heat and sauté the onions until translucent.

4. 4

   Add the garlic, ginger, turmeric, and cayenne pepper to the skillet, stirring for 2 minutes until fragrant.

5. 5

   Pour in the crushed tomatoes and simmer for 10 minutes on low heat to thicken the base.

6. 6

   Stir in the coconut milk and the remaining garam masala, seasoning with salt to taste.

7. 7

   Gently fold the roasted chickpeas into the sauce, allowing them to absorb the flavors for 2-3 minutes.

8. 8

   Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.