½ cup chopped fresh cilantro, plus extra for garnish
Hot cooked rice for serving
Start by grating or mincing the ginger and garlic. Place into a small bowl and set aside. In another bowl, mix together the coriander, turmeric, cardamom, cinnamon, and cayenne pepper. Set aside with the bowl of minced ginger and garlic.
In a food processor, blend the tomatoes and liquid until smooth.
In a large dutch oven or skillet, warm 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add onion and salt, then cook until the onions are translucent. Add the ginger and garlic and heat until fragrant, about 1 minute.
Continue to stir the mixture and add the spices. Cook for about 30 seconds, then add the pureed tomatoes, chickpeas, coconut milk, and cilantro. Increase the heat to high. Once the mixture begins to simmer, reduce the heat to medium-low. Cook for about 20 minutes, until the sauce has thickened.
While you wait for the tikka masala to finish cooking, make your rice according to the directions on the packaging.
To serve, spoon the tikka masala over bowls of rice and top with chopped cilantro. Store separately. Enjoy!
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