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Chickpea Tikka Masala Recipe

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4.1 from 9 reviews

Chickpea Tikka Masala is a flavorful and comforting vegetarian Indian-inspired dish featuring tender chickpeas simmered in a rich, creamy, and spiced tomato-coconut sauce. Perfectly spiced with garam masala, turmeric, cumin, and a hint of cayenne, this recipe offers a delicious and wholesome meal ideal for serving over rice, quinoa, or with warm vegan naan bread. This oil-free option can be adjusted depending on dietary preferences and is great for meal prep and leftovers.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Base

  • 2 tablespoons olive oil or 1/4 cup water/broth (oil-free option)
  • 1 large onion, diced
  • 1 teaspoon cumin seeds
  • 3 – 4 garlic cloves, minced
  • 2-inch piece of ginger, minced or grated

Spices

  • 1 tablespoon ground coriander (optional)
  • 1 1/2 teaspoons turmeric
  • 1 heaping teaspoon garam masala
  • 1/2 – 1 teaspoon cayenne pepper
  • 1/2 teaspoon mineral salt

Tomato & Coconut Base

  • 2 cans (14 oz each) diced tomatoes, with juices (or 4 fresh tomatoes, chopped)
  • 2 tablespoons tomato paste
  • 1 can (15 oz) coconut milk (full fat or low fat, cream is acceptable)

Legumes & Fresh Herbs

  • 2 cans (14 oz each) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup chopped fresh cilantro

To Serve

  • Grain of choice (rice, quinoa, couscous)
  • Homemade vegan naan

Instructions

  1. Saute Onion and Cumin Seeds: Heat oil or water/broth in a large pan over medium heat. Add the diced onion and cumin seeds; cook them until the onions turn golden and begin to brown at the edges, about 8 to 12 minutes. This process softens the onions and releases the cumin’s aroma.
  2. Add Ginger and Garlic: Stir in the minced ginger and garlic, cooking for 1 to 2 minutes until fragrant. Be careful not to burn them as this will impart bitterness.
  3. Add Spices: Toss in garam masala, turmeric, cayenne pepper, and ground coriander if using. Stir constantly for 1 to 2 minutes until the spices release their fragrance, building depth of flavor.
  4. Build the Sauce: Pour in the diced or crushed tomatoes with their juices. Cook the mixture for about 4 to 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a saucy base.
  5. Finish and Simmer: Stir in the tomato paste, drained chickpeas, and creamy coconut milk. Bring the mixture to a gentle simmer, then cover the pan and cook for 25 to 30 minutes, stirring occasionally. Adjust seasonings to taste during this time.
  6. Serve and Enjoy: Spoon the chickpea tikka masala over steamed rice, cilantro lime rice, quinoa, or couscous. Alternatively, enjoy it scooped up with warm vegan naan for a cozy and satisfying meal.
  7. Store Leftovers: Keep leftovers refrigerated in covered containers for 4 to 6 days. For longer storage, freeze for up to 2 to 3 months. When reheating, add a splash of water or broth to reconstitute the sauce as needed.

Notes

  • For an oil-free version, substitute olive oil with water or vegetable broth during sautéing.
  • You can adjust the level of cayenne pepper to make the dish milder or spicier.
  • Using fresh tomatoes instead of canned is a great alternative when in season.
  • The dish pairs well with various grains and breads such as rice, quinoa, couscous, or vegan naan.
  • Store properly in airtight containers for optimal freshness and flavor retention.
  • Reheat leftovers gently on the stovetop or microwave, adding liquid to maintain creaminess.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://dishiary.com/chickpea-tikka-masala-recipe/