This Chickpea Tikka Masala recipe is a vegan take on the traditional Indian dish chicken tikka masala. Inspired by this dish, ours is a lighter version that uses chickpeas instead of chicken to make it vegan-friendly.
This dish is surprisingly quick and easy to prepare and is packed with plant-based protein for a satisfying meal. We recommend serving it with naan and basmati rice for the tastiest experience. Pro Tip: If you want to make extra and save it for later - this dish can be stored in the freezer for up to three months and easily reheats.
Enjoy the full recipe below.
Chickpea Tikka Masala
PREP TIME10 MINS
COOK TIME25 MINS
Madras Curry Powder
Black Pepper - Ground
Onion - Diced, 1/4"
Jalapeno Peppers - Diced, Seeded 1/4"
Fresh Ginger Root - Minced
Garlic - Minced
Tomato - Paste
Hunt's Tomato Sauce
Garbanzo Beans - Canned, Drained
4 1/2 cups
Franks Hot Sauce
1. Make spice mix - combine all spices in container. Mix until well combined. Set aside.
2. Heat oil in medium sauce pot. Sautée onion and jalapeño over medium heat until onions are translucent. Add fresh ginger and garlic. Cook for another 1-2 minutes. Add spice mixture to onions and let cook for one minute.
3. Add tomato paste to onion and spice mixture and cook for another minute. Then add tomato sauce and let simmer for 3-5 minutes while stirring. Add coconut milk and taste for seasoning. Add chickpeas and let cook in sauce for another 8-10 minutes. Add hot sauce and half of the cilantro, stir well. Let cool and top with additional cilantro.
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