Name: Chickpea Tikka Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tablespoons olive oil or 1/4 cup water/broth; 1 large onion, diced; 1 teaspoon cumin seeds; 3-4 garlic cloves, minced; 2-inch piece of ginger, minced or grated; 1 tablespoon ground coriander (optional); 1 1/2 teaspoons turmeric; 1 heaping teaspoon garam masala; 1/2 teaspoon cayenne; 1/2 teaspoon mineral salt; 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped); 2 tablespoons tomato paste; 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed; 1 can (15oz) coconut milk (full or low-fat cream is ok too); 1/2 cup chopped fresh cilantro; Grain of choice (rice, quinoa, couscous); Homemade vegan naan

Description

Indulge in the rich flavors of Chickpea Tikka Masala, a delightful Indian-inspired dish that’s both creamy and satisfying. Perfect for busy weeknights or special gatherings, this recipe combines tender chickpeas with a luscious tomato-coconut sauce infused with aromatic spices. With just one pot and minimal preparation, you can create a meal that’s not only nourishing but also bursting with flavor. Serve it over fluffy rice or alongside warm naan for an unforgettable dining experience that will impress family and friends alike.

Ingredients

Scale

2 tablespoons olive oil or 1/4 cup water/broth
1 large onion, diced
1 teaspoon cumin seeds
3–4 garlic cloves, minced
2-inch piece of ginger, minced or grated
1 tablespoon ground coriander (optional)
1 1/2 teaspoons turmeric
1 heaping teaspoon garam masala
1/2 teaspoon cayenne
1/2 teaspoon mineral salt
2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
2 tablespoons tomato paste
2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15oz) coconut milk (full or low-fat cream is ok too)
1/2 cup chopped fresh cilantro
Grain of choice (rice, quinoa, couscous)
Homemade vegan naan

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Instructions

Heat oil in a large pot over medium heat. Sauté diced onion and cumin seeds until onions are golden brown, about 5–7 minutes.
Add minced garlic and ginger; cook for an additional 1–2 minutes until fragrant.
Stir in turmeric, garam masala, cayenne pepper, and salt; cook for 1–2 minutes.
Add diced tomatoes and tomato paste; simmer for about 4 minutes until tomatoes soften.
Mix in drained chickpeas and coconut milk. Bring to a gentle simmer, cover, and cook on low heat for 25–30 minutes.
Taste and adjust seasonings as needed before serving hot over rice or quinoa.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 8g
Sodium: 600mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg