By Brady Starr
Heat the 1 tsp of ghee or oil in a medium skillet over medium heat.
Add 1 cup of tomato-onion tikka masala sauce to the skillet and cook for 2-3 minutes, stirring occasionally.
Stir in the 1 cup of cooked chickpeas and let it simmer for about 8-10 minutes, allowing the chickpeas to absorb the flavors of the sauce.
Season with salt and black pepper to taste, if desired.
While the chickpeas are simmering, reheat the 3/4 cup of cooked basmati rice in the microwave or on the stove until warm.
Serve the hot chickpea tikka masala over a portion of warm basmati rice.
Garnish with chopped fresh cilantro to taste and serve immediately.
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This Main Course Vegetarian Indian Cuisine recipe is ready in 25 minutes and features cooked chickpeas, tomato-onion tikka masala sauce, ghee or oil and other delicious ingredients. Contains 450 calories total.
Heat the 1 tsp of ghee or oil in a medium skillet over medium heat.
Add 1 cup of tomato-onion tikka masala sauce to the skillet and cook for 2-3 minutes, stirring occasionally.
Stir in the 1 cup of cooked chickpeas and let it simmer for about 8-10 minutes, allowing the chickpeas to absorb the flavors of the sauce.
Season with salt and black pepper to taste, if desired.
While the chickpeas are simmering, reheat the 3/4 cup of cooked basmati rice in the microwave or on the stove until warm.
Serve the hot chickpea tikka masala over a portion of warm basmati rice.
Garnish with chopped fresh cilantro to taste and serve immediately.
Calories per Serving: 450
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