Creamy Chickpea Tikka Masala Recipe

This Chickpea Tikka Masala is a rich, hearty, and comforting dish made with tender chickpeas simmered in a spiced, creamy tomato-based sauce. It’s a vegetarian take on the classic Indian-inspired favorite, full of bold flavor and satisfying textures. When I want something cozy and deeply flavorful without much fuss, this is the dish I make.

Why You’ll Love This Recipe

I love this recipe because it’s comforting, protein-packed, and completely plant-based. The chickpeas soak up the tikka masala spices perfectly, and the creamy sauce feels indulgent while still being wholesome. It’s perfect for meal prep, naturally gluten-free, and tastes even better the next day. I serve it over rice or scoop it up with warm naan—it’s always a hit in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas, drained and rinsed

• Onion, finely chopped

• Garlic, minced

• Fresh ginger, grated

• Crushed tomatoes

• Coconut milk (or heavy cream, if preferred)

• Tomato paste

• Olive oil or neutral cooking oil

• Garam masala

• Ground cumin

• Ground coriander

• Paprika

• Turmeric

• Cayenne pepper (optional, for heat)

• Salt and pepper

• Fresh cilantro for garnish

• Cooked basmati rice or naan for serving

Directions

1. I heat oil in a large skillet or saucepan over medium heat, then sauté the chopped onion until soft and golden.

2. I add garlic and ginger, cooking for another minute until fragrant.

3. I stir in the tomato paste and all the spices—garam masala, cumin, coriander, paprika, turmeric, and cayenne—letting them toast for 30 seconds to bring out their flavor.

4. I pour in the crushed tomatoes and bring the mixture to a simmer.

5. I stir in the chickpeas, season with salt and pepper, and simmer for 10–15 minutes so the flavors can develop.

6. I reduce the heat and stir in coconut milk, letting the sauce become rich and creamy.

7. I simmer for another 5–10 minutes until thickened, then garnish with chopped cilantro before serving.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes from start to finish, making it great for weeknight dinners or easy meal prep.

Variations

• I sometimes add spinach or kale during the last few minutes for extra greens.

• Swapping chickpeas for white beans or lentils works well if I want to change things up.

• I’ve made a spicy version by adding extra cayenne or fresh chopped chili.

• For extra depth, I roast the chickpeas with spices before adding them to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave, and the flavors deepen with time. This dish also freezes beautifully—I portion it out and freeze for up to 2 months, then thaw and reheat when I need a quick meal.

FAQs

Can I use dried chickpeas?

Yes, I soak and cook them in advance. About 1½ cups of cooked chickpeas equals one 15-ounce can.

Is this dish spicy?

It’s mildly spiced by default, but I can easily adjust the heat by adding more or less cayenne or using spicy paprika.

Can I make this oil-free?

Yes, I sauté the onions in a splash of vegetable broth instead of oil, and it still turns out delicious.

What’s the best non-dairy substitute for cream?

I use full-fat coconut milk for the richest texture, but unsweetened almond or cashew cream also works well.

What do I serve with chickpea tikka masala?

I usually serve it with basmati rice, naan, or quinoa. A cucumber raita or simple salad on the side adds a nice cooling contrast.

Conclusion

Chickpea Tikka Masala is a hearty, flavorful, and comforting meal I turn to again and again. With its rich, spiced sauce and tender chickpeas, it’s a plant-based dish that satisfies every time. Whether I’m making dinner for the family or prepping meals for the week, this recipe never disappoints.

Creamy Chickpea Tikka Masala Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegetarian

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Description

This Creamy Chickpea Tikka Masala is a rich and comforting vegetarian dish featuring chickpeas simmered in a spiced, creamy tomato sauce. Perfect for meal prep or weeknight dinners, this plant-based tikka masala is hearty, naturally gluten-free, and packed with bold Indian-inspired flavors.

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Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (15 oz) crushed tomatoes
• ½ cup coconut milk (or heavy cream for non-vegan)
• 2 tbsp tomato paste
• 2 tbsp olive oil or neutral cooking oil
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

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Instructions

1. Heat oil in a large skillet over medium heat. Add onion and sauté until soft and golden, about 5–7 minutes.

2. Add garlic and ginger, cooking for 1 more minute until fragrant.

3. Stir in tomato paste and all the spices. Toast for 30 seconds to activate the flavors.

4. Add crushed tomatoes and bring to a simmer.

5. Stir in chickpeas, season with salt and pepper, and simmer uncovered for 10–15 minutes.

6. Lower heat and stir in coconut milk. Simmer for 5–10 more minutes until thick and creamy.

7. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve over rice or with naan.

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Notes

• Add spinach or kale in the final minutes for extra greens.
• Swap chickpeas for lentils or white beans for variation.
• Roast chickpeas beforehand for added texture and flavor.
• Make it spicy with extra cayenne or fresh chili.
• Use cashew cream or almond milk for a coconut-free version.