Creamy, spicy, and deeply comforting — Chickpea Tikka Masala is a vegetarian twist on the classic Indian dish, replacing meat with hearty chickpeas simmered in a rich, spiced tomato-based sauce.
Origin Chickpea Tikka Masala
Tikka masala is thought to be a UK-born adaptation of Indian cuisine, blending traditional Indian spices with a creamy curry base. This plant-based version honors those bold flavors while offering a wholesome, protein-rich alternative.
What I Love About This Recipe
It’s cozy and satisfying, and comes together surprisingly quickly. The chickpeas soak up all the flavor, and the sauce is the perfect mix of tangy, creamy, and spiced — ideal with rice or naan.
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Chickpea Tikka Masala
4
servings30
minutes40
minutes340
kcalIngredients
1 tbsp oil or ghee
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1½ tsp ground cumin
1½ tsp garam masala
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder (adjust to taste)
1 (14 oz) can crushed tomatoes
1 cup canned coconut milk or heavy cream
Salt, to taste
Fresh cilantro, for garnish
Directions
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden, about 8 minutes.
- Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
- Add all dry spices and toast for 30 seconds. Stir in crushed tomatoes and cook for 5–6 minutes until slightly thickened.
- Add chickpeas and coconut milk (or cream). Stir to coat and simmer for 10–15 minutes.
- Season with salt and lemon juice or amchur, if using. Simmer until sauce is creamy and well combined.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- For extra flavor, roast the chickpeas with spices before adding them to the sauce.
- Add a handful of spinach for a nutritional boost.
- Keeps well and tastes even better the next day!
