Chickpea Tikka Masala

Another meatless Lenten Friday here, and I’m really excited to share this super easy, super flavorful vegan meal with you all!

Chickpea Tikka Masala

This slow cooker meal is pretty much a dump-and-go.

You can make this ahead by prepping all the ingredients in a gallon zipper bag and freezing. It also reheats really well, so making a day or two ahead also works well.

Chickpea Tikka Masala 2

Either way, you end up with a flavorful meal when it’s done. Serve with rice or naan to soak up some of that delicious sauce!

This was Julie’s favorite meatless meal of the whole series – she had thirds the first night we made this, and then ate leftovers for lunch the next two days!

Chickpea Tikka Masala

Chickpea Tikka Masala

Serves 6

2 14 oz. cans fire roasted diced tomatoes
3 cans chickpeas, drained and rinsed
1 cup vegetable broth
1 cup peas
1 onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 Tbsp. tomato paste
2 Tbsp. garam masala
1 Tbsp. minced garlic
2 tsp. olive oil
Pepper, to taste
4 cups cauliflower florets
1 can coconut milk

In a slow cooker, stir together everything but the cauliflower and coconut milk. Cover and cook on low for 7-8 hours.

A half hour before serving, stir in the cauliflower and coconut milk. Continue cooking, uncovered, for the remaining 30 minutes.

from The Easy Heart Healthy Cookbook for Slow Cookers

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