Flavor Punchin’ Chickpea Masala
When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple of staple ingredients on hand (i.e. coconut milk and a couple of spices), I could make my own delicious Indian dishes WHENEVER I WANTED. Thus, we have at least one Indian dinner a week.
Enter this Flavor Punchin’ Chickpea Masala.
I know the name is a little goofy, but there’s really no other way to describe it. It’s rich and creamy and slightly sweet and packed full of so many different flavors but like, definitely in a good way, ya know?
If you haven’t made or had Indian food before, this is a great one to start with. It’s not spicy and it doesn’t taste too different than other tomato sauce based dishes. Masala’s are usually made with heavy cream, but I use full-fat coconut milk in this one to make it vegan/dairy-free.
One last thing: this dish calls for a spice blend called Garam Masala. It’s one blend that I would highly recommend having around simply because it’s that good. This dish can’t function without it, so don’t try leaving it out or replacing it with something else! I get mine in bulk spice sections of stores like Winco or Albertson’s Marketplace if you’re local. You can also order it online here.
Without further ado, here’s the recipe. My kids both eat it (proof below) so I like to think yours would too!