Chickpea Tikka Masala (Easy One-Pot Dinner)

Name: Chickpea Tikka Masala
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 tablespoons olive oil; 1 onion (finely diced); 4 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons garam masala; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon chili powder; 2 tablespoons tomato paste; 14 oz can diced tomatoes; 2 15- oz cans of chickpeas (drained and rinsed); 1 cup vegetable broth; 14 oz can coconut milk; 1 teaspoon fine sea salt; To serve: fresh cilantro (basmati rice or naan)

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Chickpeas are my go-to weeknight protein, and this Chickpea Tikka Masala is easily one of my favorite ways to use them. It’s creamy, warmly spiced, and tastes like takeout, but it all comes together in one pot, 30 minutes, and with easy pantry staples!

Love a good chickpea recipe? You need to try our Roasted Potato and Chickpea Bowls as well as our Chickpea Tacos and our Braised Chickpeas!

chickpea tikka masala in a bowl with white rice

Why you’ll love this simple chickpea recipe

My Loaded Veggie Tikka Masala is one of my most popular recipes year after year and also one that we make often in our house. This Chickpea Tikka Masala is a simpler variation of that original recipe but just as delicious!

Why you’ll LOVE this:

Takeout flavor at home – toasting the spices gives you that deep, restaurant-style sauce without a huge list of ingredients.
Protein that leaves you full – two full cans of chickpeas make this a super satisfying meatless dinner instead of a side dish.
Pantry-staple friendly – canned chickpeas, canned tomatoes, and coconut milk mean you can make it on a random Tuesday without a special trip to the store!
Make it now or freeze it for later – it’s the stovetop version of my freezer crockpot chickpea tikka masala, so you get two ways to make the same dinner.

Ingredients needed

The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Onion – yellow or white both work; let it get golden around the edges for the sweetest base!
Garlic – fresh is best here, but 1 teaspoon of garlic powder works in a pinch for sure.
Fresh ginger – grate it straight in; jarred ginger paste is a great shortcut or even ground ginger.
Spices – garam masala, turmeric, cumin, coriander, and chili powder build the classic tikka masala flavor. As desired, you could leave out the chili powder.
Tomato paste – adds depth and richness; cooking it with the spices is what darkens the sauce and brings out the most flavor.
Diced tomatoes – fire-roasted add a nice smoky note, or use crushed tomatoes for a smoother sauce!
Chickpeas – two cans, drained and rinsed; about 3 cups cooked from dried chickpeas works too if you want. This helps load in the protein and fiber!
Vegetable broth – the broth adds a little more savory flavor.
Coconut milk – full-fat makes it rich and creamy and keeps it dairy-free; ½ cup heavy cream is the more traditional swap but greek yogurt would also be great!
Vegetables – as desired, you could saute veggies into this curry along with the onion. Carrots and cauliflower are great options!

chickpea tikka masala in a large yellow pot

How to Make It

Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)

Heat the oil in a large, deep skillet or pot over medium-high heat. Cook the onion for 5-6 minutes, until soft and golden at the edges.

Add the garlic and ginger and stir for 1 minute. Add the spices and tomato paste and stir for another minute, until fragrant and darkened slightly.

onions and stewed tomatoes cooking in a pot

Add the diced tomatoes and veggie broth and simmer 5 minutes.

Add the chickpeas and simmer 10-15 minutes, until the sauce thickens.
Stir in the coconut milk and simmer 5 more minutes. Season with salt + black pepper to taste and top with a sprinkle of cilantro. Serve with rice or naan and ENJOY!

Recipe Tips

Don’t skip toasting the spices – one minute in the oil with the tomato paste is what makes this taste like the restaurant version.
Want it extra creamy? Blend about 1 cup of the sauce before adding the chickpeas, then stir it back in. I don’t usually do this and it still turns out great.
Thicken or thin as needed – simmer uncovered a few extra minutes if it’s thin, or add a splash of broth if it gets too thick. Typically it turns out perfect!
Season at the end – salt and lemon go in last, so taste and adjust right before serving.

Make It a Freezer Crockpot Meal

This is the stovetop version of the chickpea tikka masala from my 6 Vegetarian Freezer Crockpot Meals – and honestly, it might be my favorite of the bunch (well, it’s a close race with the lentil lasagna soup!). If you want to prep it ahead, add everything except the coconut milk to a gallon freezer bag and freeze.

The freezer version swaps the veggie broth for a can of tomato sauce so there’s enough liquid for the slow cooker. When you’re ready, thaw overnight, dump the bag and coconut milk into the crockpot, and cook on low for 6 hours or high for 3. Grab the full freezer bag version here!

Frequently Asked Questions

Is this chickpea tikka masala vegan?

Yes, as written! Use coconut milk and olive oil (not butter) and it’s fully vegan and dairy-free.

What’s the difference between chickpea tikka masala and chana masala?

Both use chickpeas, but tikka masala has a creamy tomato sauce finished with cream or coconut milk, while chana masala is tomato-based without the cream and usually a little tangier.

Can I use dried chickpeas?

Yes! You’ll need about 3 cups cooked chickpeas. Here’s my guide to cooking chickpeas from scratch.

Can I freeze this chickpea tikka masala?

Yes – it freezes really well for up to 3 months. You can freeze the cooked version or prep it as a freezer crockpot meal (see above).