Chickpea Tikka Masala

Arrange a large, deep skillet on the stovetop over medium-high heat. Add a drizzle of olive oil and cook the onion until it starts to soften, about 5 to 7 minutes. While you wait on that, measure the coriander, cumin, turmeric, cardamom, cinnamon, and cayenne pepper into a small bowl. 2. When the onion is tender, add the minced garlic and ginger, and stir for 1 more minute. Then add the bowl of spices and stir for 30 more seconds, just until they smell fragrant. 3. If using diced tomatoes, pour them into a blender and blend briefly until pureed. You can skip this step if using crushed tomatoes. Pour the tomatoes into the skillet and add the drained chickpeas, coconut milk, and cilantro. Increase the heat to high and bring the liquid to a simmer. Then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and simmer for 15 to 20 minutes, stirring occasionally. 4. When the timer goes off, carefully taste the sauce (it's hot!) and adjust the flavoring. I usually add more salt, a ½ teaspoon at a time, until it's flavorful. You can also balance the acidity of the tomatoes by adding up to a tablespoon of maple syrup. (This is optional and up to your taste buds.) 5. Serve warm over your favorite cooked rice and garnish with additional cilantro if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 6. prep10 mins 7. cook1 min 8. total10 mins