Chickpeas are freaking magical. In all forms, smooth in hummus, crispy + fried, soft + mushy, straight outta the can, we love it all. These bad boys in the tikka masala are dressed in a tomato based sauce, enriched with coconut milk, and evened out with ginger. Chef Matt killed it with this tikka masala, and it’s big debut is with you tonight! Magical chickpeas aside, the roasted cauliflower is something to keep your eye on, because the surprise there is the plump, juicy golden raisins. Sumac yogurt is perfect on the side to cool your mouth off from the warm masala, and to add to the naan. Let us know what you think of the Chickpea Tikka Masala’s first appearance, we hope it’s here to stay <3
What’s in your bag:
- Chickpea tikka masala
- Roasted cauliflower w/ golden raisins
- Sumac yogurt
- Basmati rice
- Garlic naan
What you’ll need from home:
- A pot
- A saute pan
- An aluminum foil-lined sheet tray
Total prep time: 10 minutes
The Chickpea Tikka Masala
- Pour masala into a pot. Heat on medium heat, stirring occasionally, for 8-10 minutes or until warmed through. Feel free to add a splash of water and adjust to desired consistency.
The Cauliflower + Naan
- Heat oven to 350 degrees
- Place cauliflower on one half of your aluminum foil-lined sheet tray and place your tray in the oven for 7-10 minutes or until warmed through. With 3-4 minutes left, add your naan.
- Remove carefully.
The Rice
Two options here:
Option #1: (Recommended) Get a saute pan hot with a teaspoon of oil over medium heat. Pop in the rice and toss ‘til hot and a little bit crispy, just a few minutes.
Option #2: Put the rice in a microwave safe bowl. Drizzle a teaspoon or two of water over it. Heat it for 2-3 minutes.
To serve, spoon the rice on your plate and ladle the tikka masala over. On the side, add your cauliflower and naan. If you happen to have some room temp butter, that would go well on the naan. Enjoy!
That’s it! Dinner solved, dinner served. #weareWECO
