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This Chickpea Tikka Masala recipe is an easy dinner to whip up when the Indian food cravings hit (plus, it's vegan!) I know I'm not supposed to admit this on account of being a food blogger and all, but we have an ordering in problem. As in, we order dinner in more often than I care to admit. Or, refrigerate overnight and brown-bag your lunch.
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This lightened up version is made with chicken breasts and chickpeas for extra fibre. If you are a chickpea fan like myself I don't need to convince you what a great texture they add to the dish. Also being simmered in Hungarian paprika sauce makes them off. During college I was in love with a salad from a local restaurant.
It was always refreshing, consistent, and filling! In fact I'm starting to think it even makes good things happen. At its core, this recipe is a mix of just three pantry staples: your favorite curry paste, a can of coconut milk, and two cans of chickpeas. Mediterranean chickpea and chicken soup is everything you want in a homemade weeknight soup. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.
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