Chickpea Tikka Masala

4.5 cup Chickpeas (garbanzo beans) - drained & rinsed
1 large Onions, raw - finely chopped
2 tsp Garlic
2 tsp Ginger Root - minced
13.5 oz coconut milk low fat (by JWOURMS)
3.5 cup Del Monte Diced Tomatoes, No Salt Added
.5 tbsp Argo Cornstarch
1 tsp ground tumeric (by INSPIREDBYCHJ)
2 tsp Cumin seed - ground
3 tsp Garam Masala (by BIGGIRL2082010)
2 tsp Coriander seed - ground
2 tsp Paprika
.5 tsp Ground Cayanne Pepper (by SIRCHRISRR)

Add some veggie broth or water to saucepan over medium-high heat. When bubbling, add onions and sautè until translucent, about 6 minutes. Add garlic and sautè for 1 more minute. Add ginger and spices and sauté until fragrant, about 30 seconds. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes. Stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened. Remove from the heat, sprinkle with chopped fresh cilantro if desired and serve.

Serving Size: Makes 6-8 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user FORGETFUL76.