Chickpea Tikka Masala

5 from 6 votes

This chickpea tikka masala is made with a fragrant tomato sauce and creamy coconut milk. It is quick, healthy, and so easy to make! The hearty chickpeas and warm spices make it the most comforting, satisfying meal. It’s naturally gluten-free, vegan, and family friendly too!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian, Vegan

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 422kcal

Author: Anjali Shah

Ingredients

2 tbsp coconut oil
1 onion diced
3 cloves garlic crushed
2 tsp minced ginger
4 tsp cumin
4 tsp coriander
2 tsp smoked paprika
1 tsp cayenne pepper
2 tsp turmeric
1½ tbsp garam masala
28 oz canned chickpeas, drained (two 14oz cans)
28 oz canned diced tomatoes
14 oz canned coconut cream
1-1½ tsp salt
½ tsp pepper
To serve: naan, roti, rice, fresh chopped cilantro

Instructions

Heat the coconut oil in a large pot over medium-high heat. Sauté the diced onion for 2-3 minutes.
Next, add the garlic and ginger and continue to cook for another minute, stirring constantly.
Add all spices from cumin through to garam masala, sauté for 2 minutes.
Combine all remaining ingredients, stir and bring to a gentle simmer.
Continue to simmer for 25 minutes, stirring occasionally.
Adjust seasoning to taste.
Serve with rice, naan and a sprinkle of chopped cilantro (optional)

Video

https://youtu.be/jfXL5xIacrE

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
This dish can be frozen for up to 1 month.
Coconut oil can be substituted with olive oil or ghee.
Adjust seasoning to taste.
This is a mild tikka masala, if you prefer a little spice add ½ - 1 tsp cayenne pepper when adding the spices.
This is a great dish that you can add your favorite vegetables, diced paneer or even tofu to!
To reheat leftovers either heat in the microwave or heat in a pot on the stove.
Avoid boiling the sauce as the coconut cream may begin to split/curdle due to the heat being too high.

Nutrition