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To make Creamy Chickpea Tikka Masala, you'll need the following: - 2 cups canned chickpeas (drained and rinsed) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (15 oz) crushed tomatoes - 1 cup coconut milk - 2 tablespoons tikka masala spice blend - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked basmati rice or naan, for serving I love using canned chickpeas for this dish. They are quick and easy. Just drain and rinse them. The onion, garlic, and ginger add a great base. They bring warmth and depth. You can choose fresh or jarred versions based on what you have. Crushed tomatoes give a rich flavor. Coconut milk makes it creamy and smooth. The tikka masala spice blend is key. It brings that classic flavor everyone loves. Garam masala, turmeric, and cumin add more layers. They create a warm, spicy mix. I always keep fresh cilantro on hand. It adds a nice touch at the end. Serve this dish over rice or with naan. You can’t go wrong with either! 1. Sautéing the onion, garlic, and ginger Start by heating olive oil in a skillet over medium heat. Add the finely chopped onion. Sauté until the onion turns soft and clear, which takes about five minutes. Next, stir in the minced garlic and grated ginger. Cook for two more minutes. This mix adds a great base flavor. 2. Combining ingredients in the slow cooker In your slow cooker, add the sautéed onion, garlic, and ginger. Then, toss in the rinsed chickpeas, crushed tomatoes, and coconut milk. Sprinkle in the tikka masala spice blend, garam masala, turmeric, and cumin powder. Season with salt and pepper. Stir everything gently until it combines well. 3. Cooking times based on setting (low/high) Cover the slow cooker. If you set it to low, cook for six to eight hours. For high, cook for three to four hours. Check that the chickpeas are tender and the flavors mix well. Before serving, taste and adjust the seasoning if needed. Enjoy this creamy dish over basmati rice or with warm naan, and sprinkle fresh cilantro on top for a nice finish. To make your creamy chickpea tikka masala just right, adjust the spice levels. If you like it spicy, add more tikka masala. For a milder taste, reduce the amount. You can also explore new flavors. Try adding a pinch of cinnamon or a dash of chili powder. Fresh herbs, like cilantro, can add a bright kick. Experiment with these options to find your perfect mix. Cleaning your slow cooker is simple. Always allow it to cool before washing. Use warm, soapy water to clean the insert. Avoid using harsh scrubbers, as they can scratch the surface. For best results, cook on low for a creamy texture. This allows flavors to blend perfectly. If you need it quicker, the high setting works too. Just keep an eye on the cooking time. Enjoy the rich, creamy goodness of your dish! {{image_2}} If you want to switch it up, consider using lentils instead of chickpeas. Lentils cook faster and add a nice texture. You can also try other legumes like black beans or kidney beans. These options will give a different flavor but still taste great in the dish. You can add more veggies to this recipe. Spinach works well; it wilts down nicely and adds nutrients. You might also try bell peppers, carrots, or peas. These veggies not only add color but also boost the nutrition. If you're looking for a vegan option, you're in luck! This recipe is already vegan. The coconut milk makes it rich and creamy without using dairy. You can enjoy it with rice or naan without worry. For those needing gluten-free meals, this dish is perfect! Just make sure your naan is gluten-free. The spices and chickpeas provide all the flavor you need without gluten. Enjoy your meal without any dietary concerns! To keep your creamy chickpea tikka masala fresh, use the right containers. I recommend airtight glass or plastic containers. These help keep flavors intact and prevent spills. For refrigeration, let the dish cool down first. Then, place it in the container and seal it tightly. It will last in the fridge for about 3 to 5 days. If you want to store it for longer, freezing is a great option. Just make sure to portion it out in freezer-safe bags. Remove as much air as you can. This helps prevent freezer burn. It can last up to 3 months in the freezer. When it’s time to enjoy your leftovers, you want to heat them properly. The microwave is quick and easy. Place your serving in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in 1-minute intervals, stirring in between. If you prefer to keep the texture, reheating on the stove is best. Pour the chickpea tikka masala into a saucepan. Heat it over medium-low heat. Stir often to ensure it warms evenly. If it seems thick, add a splash of water or coconut milk. This keeps it creamy and delicious. How to make chickpea tikka masala spicier? You can make chickpea tikka masala spicier by adding more tikka masala or garam masala. You may also add diced green chilies or a pinch of cayenne pepper. Taste as you go to find the heat level you like best. Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas. Soak them overnight, then cook them until tender before adding them to the slow cooker. Keep in mind that you will need to adjust the cooking time. Dried chickpeas take longer to cook. How do I thicken the sauce further? To thicken the sauce, you can mash some chickpeas with a fork and stir them back in. Alternatively, simmer the mixture uncovered for a while to reduce the liquid. Adding a bit of cornstarch mixed with water can also help. What to serve with creamy chickpea tikka masala? Serve your creamy chickpea tikka masala with cooked basmati rice or warm naan. You can also add a side of fresh salad or cucumber raita for balance. Garnishing with cilantro adds a fresh touch, too. In this blog post, we explored making chickpea tikka masala. We covered the key ingredients, like canned chickpeas and spices, and provided step-by-step instructions for the slow cooker. Flavor tips and variations help you customize the dish. We also discussed storage and reheating methods to keep leftovers fresh. Chickpea tikka masala is easy and fun to make. With these tips, you can enjoy a tasty meal anytime. Embrace your creativity, and make this dish your own!

Creamy Chickpea Tikka Masala Slow Cooker

Discover the deliciousness of creamy chickpea tikka masala with this easy recipe! Made with canned chickpeas, coconut milk, and a blend of aromatic spices, this dish is perfect for a comforting meal. Cook it in a slow cooker and let the flavors blend beautifully. Whether served over basmati rice or with warm naan, this recipe is sure to impress. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 cups canned chickpeas (drained and rinsed)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 can (15 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons tikka masala spice blend

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      In a slow cooker, combine the sautéed onion mixture with the rinsed chickpeas, crushed tomatoes, coconut milk, tikka masala spice blend, garam masala, turmeric, and cumin powder.

        Season with salt and pepper, then stir everything together until well mixed.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chickpeas are tender and the flavors are well blended.

            Adjust seasoning as necessary before serving.

              Serve hot over cooked basmati rice or with warm naan, garnished with chopped fresh cilantro.

                Prep Time: 15 min | Total Time: 6-8 hours | Servings: 4-6