Tikka masala de garbanzos y calabaza

Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a special dish, Tikka masala de garbanzos y calabaza. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Tikka masala de garbanzos y calabaza is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. Tikka masala de garbanzos y calabaza is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Tikka masala de garbanzos y calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tikka masala de garbanzos y calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Tikka masala de garbanzos y calabaza using 7 ingredients and 3 steps. Here is how you cook it.

Si tengo algún plato favorito, es aquel con cantidad de sabor y especias como el tikka masala. En este caso, nada de carne, solo garbanzos t calabaza u no deja de estar totalmente espectacular. #mirecetario #vegetarianas

Ingredients and spices that need to be Get to make Tikka masala de garbanzos y calabaza:

1. 500 g garbanzos
2. 400 g calabaza
3. 1 lata leche de coco
4. 1 cebolla
5. 4 cdas especias tikka masala
6. 1/2 cdta jengibre molido
7. Sal

Steps to make to make Tikka masala de garbanzos y calabaza

1. Cortamos la cebolla en tiras y la calabaza en cuadraditos pequeños y los cocinamos con un chorrito de aceite de oliva. Yo lo tapo con la tapadera para que se haga antes y no se queme.
2. Cuando tengamos la verdura hecha, añadimos los garbanzos (yo he usado en conserva pero si usais normales recordad dejarlos en remojo el tiempo necesario), las especias y la leche de coco. Removemos bien y dejamos cocinar de 5 a 10 minutos hasta que reduzca y se asienten los sabores.
3. ¡Y listo! Lo he servido con arroz basmati (lo cuezo con cáscara de limón, sin lo blanco) y el resultado es espectacular. Espero que os guste 😊

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