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Chickpea Tikka Masala

My favorite food is Indian food, and my favorite Indian dish was Chicken Tikka Masala. Imagine my complete glee when I saw this recipe for Chickpea Tikka Masala in the “Everyday Happy Herbivore” cookbook. Hurray! It may not be as rich as the original, but it’s also way healthier and, get this–ready in 15 minutes, including the time to cook the rice!

Chickpea Tikka Masala

6 oz silken tofu
1 tbsp fresh lemon juice
2 tsp ground cumin
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp garam masala
1/8 tsp turmeric
1 8-oz can tomato sauce
cayenne powder to taste
salt and pepper to taste
1 15-oz can chickpeas, drained and rinsed

Blend tofu with lemon juice until creamy. Whisk spices through turmeric together in a saucepan with the tomato sauce. Cover and heat over low until warm, about 5 minutes, then stir in tofu mixture. Add cayenne powder, salt and pepper to taste. Add chickpeas and continue to heat over low until chickpeas are warm. Serve over rice–I used basmati, but brown rice would be healthier.

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