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Chickpea Tikka Masala

This chickpea tikka masala is a hearty, plant-based dish that combines pantry staples with bold spices to create a warm, flavorful sauce. The chickpeas stay tender yet firm, soaking up the vibrant tomato and spice blend, resulting in a comforting, saucy stew with a velvety texture and deep aroma. It’s quick to prepare, making it perfect for busy weeknights craving a soulful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tsp cumin seeds optional, for toasting
  • 2 tbsp oil vegetable or olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 tbsp paprika for smoky flavor and color
  • 1 tsp turmeric
  • 1 tsp cumin
  • 400 g tomato puree bright and tangy
  • 200 ml coconut milk full-fat preferred
  • 2 cans chickpeas 15 oz each, rinsed and drained
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Wooden Spoon
  • Measuring spoons
  • Blender or immersion stick

Method
 

  1. Toast the cumin seeds in a large skillet over medium heat for about 30 seconds until fragrant and slightly darker, then remove and set aside.
  2. Add oil to the skillet and heat it until shimmering. Sauté the chopped onion for about 5 minutes until translucent and lightly golden, stirring frequently.
  3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and aromatic.
  4. Add paprika, turmeric, cumin, and the toasted cumin seeds back to the skillet, cooking for another 30 seconds while stirring, until the spices bloom and release their aroma.
  5. Pour in the tomato puree, stirring well to combine. Let it simmer gently for about 10 minutes until the sauce thickens slightly and deepens in color, filling the kitchen with a smoky, spicy aroma.
  6. Rinse and drain the chickpeas thoroughly, then add them to the skillet, stirring gently to coat with the sauce.
  7. Pour the coconut milk into the sauce, stirring until well combined. Let it simmer for another 5 minutes until the sauce becomes creamy and fragrant.
  8. Adjust seasoning with a pinch of salt if needed, then sprinkle the chopped cilantro over the top for a fresh herbal burst.
  9. Serve the chickpea tikka masala hot over rice or with naan, garnished with extra cilantro if desired. Enjoy the rich, saucy dish with its vibrant spices and tender chickpeas.