Chickpea Tikka Masala
This easy chickpea tikka masala simmers up chickpeas in a creamy, warmly spiced tomato and coconut sauce. Toasting the spices gives it that restaurant-style flavor, and it all comes together in one pot with pantry staples! Serve it over basmati rice or with naan for a cozy, filling vegetarian meal!
Servings: 6 servings
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
Instructions
- Heat the oil in a large, deep skillet or pot over medium 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.
- 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 to taste and top with cilantro.
Notes
Toasting the spices in the oil for a minute is what makes this taste like a restaurant version, so don’t skip it.
Storage Instructions - Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth, since the sauce thickens as it sits.
Nutrition
Calories: 252kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 747mg | Potassium: 446mg | Fiber: 7g | Sugar: 7g | Vitamin A: 315IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg
