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.
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
Instructions
-
Heat oil in a large skillet over medium heat. Add onion and sauté until soft and golden, about 5–7 minutes.
-
Add garlic and ginger, cooking for 1 more minute until fragrant.
-
Stir in tomato paste and all the spices. Toast for 30 seconds to activate the flavors.
-
Add crushed tomatoes and bring to a simmer.
-
Stir in chickpeas, season with salt and pepper, and simmer uncovered for 10–15 minutes.
-
Lower heat and stir in coconut milk. Simmer for 5–10 more minutes until thick and creamy.
-
Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve over rice or with naan.
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.
