Description
This Chickpea Tikka Masala is a creamy, flavorful, and protein-packed vegetarian dish with a rich tomato-based sauce infused with aromatic Indian spices. It’s easy to make, naturally vegan, and perfect for a comforting meal served with rice or naan.
Ingredients
Scale
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1 tbsp olive oil
- 1 (14-oz) can diced tomatoes
- 1 (6-oz) can tomato paste
- 1 cup coconut milk
- ½ cup vegetable broth
- 1 (15-oz) can chickpeas, drained & rinsed
- Juice of ½ lemon
- Fresh cilantro for garnish
Spices:
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp salt
- Pinch of cayenne pepper (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté onions for 3-4 minutes until soft. Add garlic and ginger, cooking for 1 minute.
- Stir in garam masala, cumin, paprika, turmeric, salt, and cayenne. Toast spices for 30 seconds.
- Add diced tomatoes and tomato paste. Stir and let simmer for 5 minutes.
- Pour in coconut milk and vegetable broth, stirring well. Simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes.
- Squeeze in lemon juice and mix.
- Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Substitute coconut milk with heavy cream for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian