Chickpea Tikka Masala
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Ingredients
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1 tablespoon olive oil
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1 medium onion, thinly sliced
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2 carrots, thinly sliced
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1 teaspoon garam masala
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1/4 teaspoon ground cumin
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1/8 teaspoon freshly ground black pepper
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1 tablespoon tomato paste
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1 1/2 teaspoons ginger paste
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1/2 teaspoon garlic paste
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1/2 medium fresh jalapeño chile pepper, finely chopped*
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2 (15-ounce) cans chickpeas, rinsed and drained
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1 (8 ounce) can tomato sauce
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1/4 teaspoon sugar
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper (optional)
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3/4 cup water, or as needed
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1/4 cup half and half
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1/4 cup snipped fresh cilantro
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4 cups hot cooked basmati rice
Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes.
Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds.
Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes.
Stir in chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes.
Stir in 3/4 cup water and half-and-half. Continue cooking on low until heated through, about 1 minute. For a saucier mixture, add more water if desired. Remove from heat; cover and keep warm.
Top with cilantro and serve with hot cooked basmati rice and/or naan.