This flavorful chickpea tikka masala is mouthwateringly delicious and it is so easy to make! The easy tikka masala sauce can be cooked ahead of time and frozen or refrigerated for easy meal prep.
This delicious chickpea tikka masala has been a game-changer for our weeknight dinners. It is so easy to make with my easy tikka masala sauce! Mix the sauce and canned or cooked chickpeas in a saucepan, add a few veggies, and dinner's ready!
Best of all, it tastes exactly like an expensive entree you'd order at an Indian restaurant in India or in the United Kingdom, where chicken tikka masala, the original dish this recipe riffs off from, was first created by Indian cooks. This chickpea tikka masala is not trying to be a chicken tikka masala, but it is just as alluring and satisfying. And it is so, so nourishing with the chickpeas and all the veggies, including the flavorful sauce.
You can make this chickpea tikka masala recipe very simple, by adding the tikka masala sauce to the chickpeas and simmering them together for 10 minutes. That's all you really need to do for a fantastic chickpea tikka masala. But I like adding some veggies to the pot, as I do when I make tofu tikka masala. The veggies are cooked until they are just slightly tender with a wholesome bite. This adds tons of texture to our vegan dish, and it also make this already healthy chickpea tikka masala even healthier and more delicious.
Why you will love this recipe
- Wholesome. Chickpeas are loaded with heart-healthy fiber and protein. They soak in the wonderful flavors of the tikka masala sauce and taste amazing.
- Delicious. This is truly a restaurant-style dish that will impress family and guests, with vibrant spicy, sweet, tangy, salty and umami flavors. Even meat-eaters won't stop eating!
- Easy recipe. When you make the sauce ahead of time you can have this chickpea tikka masala from the stove to the table in just over 10 minutes!
- Allergy-friendly. The chickpea tikka masala is soy-free and gluten-free. You can make the tikka masala sauce with pumpkin seeds instead of cashews if nut-free.
Ingredients
- Tikka masala sauce. This easy sauce is made with tomatoes, onions, and spices like cloves, cardamom, ground coriander, ground cumin, cinnamon, turmeric and paprika. It can be made days or even weeks ahead. Freeze it or refrigerate it, and you can enjoy tikka masala within minutes when the craving strikes. For this chickpea tikka masala you will need half a recipe of the tikka masala sauce.
- Chickpeas. Garbanzo beans are delicious in this recipe. Use canned beans or cook your own in the Instant Pot or pressure cooker. Drain the beans before adding to the tikka masala.
- Vegetables. You don't need to add vegetables to this chickpea tikka masala, you can get a perfectly delicious tikka masala just by simmering the sauce with chickpeas. I love the texture, flavor and nutrition they add. Green bell peppers and onions, simmered with the tikka masala until just al dente, are perfect. You can also use cauliflower, summer squash or mushrooms.
- Cilantro or scallions, for garnish.
How to make chickpea tikka masala
Place the chickpeas in a saucepan or dutch oven with the tikka masala sauce. Add a cup of water and mix. Bring the chickpea tikka masala to a boil over medium high heat, then lower heat, cover, and simmer for 10 minutes. You can turn off the heat and serve the chickpea tikka masala at this point. If adding veggies, proceed to the next step.
Add the vegetables to the pan. Mix well.
Let the chickpea tikka masala come to a boil over medium heat. It might look a bit dry at this time but wait because the veggies will express some liquid. Cover the pan and let the veggies cook 5 minutes over low heat.
Check the tikka masala and add more water if needed. Add more salt as needed and stir to mix. Garnish with cilantro and serve hot.
Top tip!
- For more heat, add a teaspoon of garam masala to the tikka masala along with the chickpeas and the tikka masala sauce.
Serving suggestions
- Serve the chickpea tikka masala with basmati rice or jeera rice.
- With vegan naan, roti or paratha.
- With vegan cucumber raita or kachumber on the side.
Storage instructions
- Refrigerate: Store in an airtight container in the fridge for up to five days.
- Freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw and reheat before serving.
More tasty Indian chickpea recipes
Chickpea Tikka Masala
Equipment
- Saucepan with lid
Ingredients
- ½ recipe tikka masala sauce
- 28 oz cooked chickpeas (start with 1 cup dried if cooking chickpeas from scratch)
- Salt to taste
- 2 tablespoon cilantro or scallions (chopped)
Instructions
- Place the chickpeas in a saucepan with the tikka masala sauce. Add a cup of water and mix. Bring the chickpea tikka masala to a boil, then lower heat, cover, and simmer for 10 minutes. You can turn off the heat and serve the chickpea tikka masala at this point. If adding veggies, proceed to the next step.
- Add the vegetables to the pan. Mix well.
- Let the chickpea tikka masala come to a boil over medium heat. It might look a bit dry at this time but wait because the veggies will express some liquid. Cover the pan and let the veggies cook 5 minutes over low heat.
- Check the tikka masala and add more water if needed. Add more salt as needed. Garnish with cilantro or scallions and serve hot.
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