Description
Indulge in the vibrant flavors of Chickpea Tikka Masala, a creamy and aromatic dish that transports your taste buds straight to India! This easy-to-make recipe combines hearty chickpeas with a luscious tomato-coconut sauce, delivering a satisfying vegan meal that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil or 1/4 cup water/broth
- 1 large onion, diced
- 1 teaspoon cumin seeds
- 3–4 garlic cloves, minced
- 2-inch piece of ginger, minced or grated
- 1 tablespoon ground coriander (optional)
- 1 1/2 teaspoons turmeric
- 1 heaping teaspoon garam masala
- 1/2–1 teaspoon cayenne
- 1/2 teaspoon mineral salt
- 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
- 2 tablespoons tomato paste
- 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15oz) coconut milk (full or low fat cream is ok too)
- 1/2 cup chopped fresh cilantro
- Grain of choice (rice, quinoa, couscous)
- Homemade vegan naan
Instructions
- In a large pot, heat oil or water over medium heat. Add onions and cumin seeds; cook for 5–7 minutes until onions are browned around the edges. Add ginger and garlic; cook for an additional 1–2 minutes.
- Stir in garam masala, turmeric, cayenne pepper, and cook for another 1–2 minutes until fragrant.
- Add diced tomatoes to the pot; cook for about 4 minutes until they break down slightly.
- Stir in tomato paste, chickpeas, and coconut milk. Bring to a gentle simmer while stirring occasionally.
- Cover the pot and let it simmer on low heat for 25–30 minutes. Stir occasionally to prevent sticking. Adjust seasonings as needed.
- Serve hot over your choice of grain like rice or quinoa. Garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg