@nosi_mngadi: wait, I might like chickpeas now 😭. recipe for this chickpea tikka masala 👇 INGREDIENTS: [BASE] CHICKPEA & LENTIL TIKKA MASALA: 30 ml oil 1 onion, finely chopped 1 Tbsp PnP crushed garlic and ginger 125 ml Patak’s Tikka Masala Spice Paste 60 ml water 4 tomatoes, chopped 1 can PnP Lentils, drained 1 can chickpeas, drained 180 ml cream 15 ml chutney 200g PnP Baby Spinach, washed [METHOD] CHICKPEA & LENTIL TIKKA MASALA: 1. In a large pot over medium heat, warm the oil and gently sauté the onions until soft. 2. Add the crushed garlic and ginger and cook for a further 2–3 minutes until fragrant. 3. Stir in the tikka masala spice paste along with the water. Allow the mixture to cook gently for 3–4 minutes, stirring often. *Chef’s Tip: Allowing the spice paste to cook gently for a few minutes before adding the remaining ingredients helps the spices release their full aroma and create a deeper, richer flavour throughout the curry.* 4. Add the chopped tomatoes and bring to a gentle simmer. Cook uncovered for 5 -8 minutes, stirring occasionally until the tomatoes have softened. 5. Stir in the drained lentils, chickpeas, and cream, mixing well to combine. Reduce the heat to low and simmer gently for 10 minutes, allowing the flavours to come together and the sauce to thicken slightly. 6. Lastly, add the chutney and washed spinach, stirring it through the sauce. Cover the pot with a lid and cook for 2–3 minutes, or until the spinach has wilted. Give everything a final stir, taste, and adjust the seasoning if needed before serving. @Mr D | Food & Grocery Delivery #DisForDone #JustMrDIt #EffortlessConvenience #ad #food

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Tuesday 30 June 2026 17:34:45 GMT