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, comforting flavors of Chickpea Tikka Masala—a delightful vegan dish that brings the essence of Indian cuisine right to your dinner table. This creamy chickpea curry is easy to prepare in just one pot, making it a perfect choice for busy weeknights or special gatherings. With its aromatic spices and nutrient-packed ingredients, this meal is not only satisfying but also healthy. Serve it over fluffy rice, alongside warm naan, or with a side of quinoa for a wholesome experience that your family and friends will love.

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 olive oil in a large pot over medium heat. Sauté diced onions and cumin seeds until the onions are golden brown.
Stir in minced garlic and ginger; cook until fragrant.
Add turmeric, garam masala, cayenne pepper, and optional ground coriander; cook for 1–2 minutes.
Mix in diced tomatoes and let them cook down slightly.
Stir in tomato paste, rinsed chickpeas, and coconut milk; bring to a gentle simmer.
Cover and simmer on low heat for 25–30 minutes, stirring occasionally.
Serve hot with rice or naan.

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

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 8g
Sodium: 620mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg