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To make Chickpea Tikka Masala, you need some key ingredients: - 2 cups canned chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons Tikka Masala spice blend - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 can (14.5 oz) diced tomatoes - 1 cup coconut milk - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked basmati rice or naan, for serving These ingredients work together to create a rich and flavorful dish. If you don’t have all the ingredients, don’t worry! Here are some common substitutes you can use: - Chickpeas: You can use white beans or lentils instead. - Olive oil: Any cooking oil works well, like canola or vegetable oil. - Coconut milk: Try using almond milk or regular milk for a different taste. - Tikka Masala spice blend: You can mix curry powder with paprika as a quick fix. - Lemon juice: Lime juice can give you a similar zing. These swaps can help you make the dish with what you already have on hand. Garnishes can make your dish look and taste even better. Here are some tasty options: - Fresh cilantro - A squeeze of lemon juice - A dollop of yogurt or sour cream - Sliced green chilies for heat Feel free to get creative with your garnishes. They can add color and extra flavor to your Chickpea Tikka Masala! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet on medium heat. Once the oil is hot, add 1 large onion that you’ve finely chopped. Cook the onion for about 5 minutes. You want it to be soft and translucent. Next, add 4 cloves of minced garlic and 1 tablespoon of grated ginger. Stir them in and cook for 1 to 2 minutes. You will smell the nice aroma from the garlic and ginger. Now it’s time to add the spices. Pour in 2 tablespoons of Tikka Masala spice blend, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Stir everything together, letting the spices coat the onions. Let this cook for another 1 to 2 minutes. This will deepen the flavors. Pour in a can of diced tomatoes, which is about 14.5 ounces. Make sure you include the juices. Stir everything together and let it simmer for about 5 minutes. This allows the flavors to meld nicely. After that, add 2 cups of drained and rinsed chickpeas. Give it a good stir. Next, pour in 1 cup of coconut milk. Bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes. You want the sauce to thicken a bit. Once it’s done, add 1 tablespoon of lemon juice and season with salt and pepper to taste. Stir well and take it off the heat. Serve your chickpea tikka masala hot. Garnish it with fresh cilantro for a pop of color. Pair it with cooked basmati rice or warm naan for a complete meal. Enjoy the rich flavors and creamy texture! To get the best flavor in your Chickpea Tikka Masala, use fresh spices. Fresh spices bring more taste than old ones. Toast your spices in the pan for a minute before adding other ingredients. This step wakes up the spice oils and boosts their flavor. Also, add a squeeze of lemon juice at the end. This brightens the dish and balances the rich coconut milk. Start by cooking your onions until they are soft and golden. This builds a strong flavor base. When adding garlic and ginger, don’t rush. Cook them just until they smell great. Stirring in the spices helps coat the onions well. This adds depth and warmth to the dish. Lastly, let your Chickpea Tikka Masala simmer gently. This allows all the flavors to meld and become rich. If you want to save time, use canned chickpeas. They are quick and easy. You can also chop your onions and garlic ahead of time. This makes cooking faster. Another trick is to use a pre-made Tikka Masala spice blend. This cuts down on measuring spices. Finally, cook your basmati rice or naan while the tikka masala simmers. This way, everything is hot and ready to serve at the same time. Pro Tips Use Fresh Spices: For the best flavor, use fresh Tikka Masala spices. Store your spices in a cool, dark place to maintain their potency. Adjust the Creaminess: If you prefer a creamier sauce, add more coconut milk. You can also use full-fat coconut milk for richer flavor. Make It Spicy: For a spicier dish, add chopped green chilies or a pinch of cayenne pepper to the skillet when cooking the onions. Serve with Sides: Pair the chickpea tikka masala with a side of raita (yogurt sauce) or a fresh salad to balance the spices. {{image_2}} Chickpea Tikka Masala is naturally vegan and vegetarian. You don’t need to change much. The main ingredients are already plant-based. Use coconut milk for creaminess. If you want more protein, add tofu or tempeh. Both soak up flavors well. You can also swap chickpeas for lentils for a twist. This dish is easy to make gluten-free. Use rice or gluten-free naan for serving. Most spice blends are gluten-free, but check labels. If you want a thicker sauce, use cornstarch instead of flour. Just mix it with water before adding it to the dish. This keeps the texture smooth and tasty. Do you like heat? You can add fresh chili or cayenne pepper. Start with a small amount, then taste. If you want it milder, skip the heat. Use more coconut milk to balance flavors. You can also add a bit of sugar to tone down the spice. Adjust the heat to match your taste. To store leftover chickpea tikka masala, let it cool first. After it cools, place it in an airtight container. You can keep it in the fridge for up to 4 days. Make sure the lid seals tightly to keep it fresh. When you are ready to eat, reheat the tikka masala on the stove or microwave. If using the stove, put it in a pan over low heat. Stir often to avoid sticking. If using the microwave, heat in short bursts, stirring in between. Make sure it's hot all the way through before serving. You can freeze chickpea tikka masala for later. Place it in a freezer-safe container. Leave some space at the top for expansion. It will keep well for up to 3 months. To use it, thaw overnight in the fridge before reheating. Tikka Masala is a popular Indian dish. It combines marinated meat or vegetables with a rich and spiced tomato sauce. The sauce often includes cream and yogurt, making it creamy and smooth. In our Chickpea Tikka Masala, we use chickpeas for protein and texture. The dish is full of flavor from spices like cumin, turmeric, and Tikka Masala blend. Yes, you can use dried chickpeas. However, you'll need to soak and cook them first. Soak the chickpeas overnight in water. The next day, boil them until they are soft. This process may take a bit longer than using canned chickpeas. But the taste will be fresh, and you'll have more control over the texture. Chickpea Tikka Masala pairs well with several sides. You can serve it with basmati rice or warm naan bread. Both options help soak up the delicious sauce. You might also add a side of steamed vegetables or a simple salad for freshness. Don't forget to garnish with cilantro for a burst of color and flavor! Chickpea Tikka Masala is simple and tasty. You learned about key ingredients, quick cooking steps, and smart tips. Variations suit many diets, making this dish flexible. Storing leftovers is easy too. Enjoying this recipe brings warmth and flavor to your meals. I hope you try it and have fun cooking. Your taste buds will thank you!

Chickpea Tikka Masala

A flavorful vegetarian dish made with chickpeas in a spiced tomato and coconut sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups canned chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons Tikka Masala spice blend
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice or naan, for serving

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the Tikka Masala spice blend, ground cumin, and turmeric powder to the skillet. Stir well to coat the onions in the spices and cook for 1-2 minutes.
  • Pour in the canned diced tomatoes (with juices) and stir to combine. Simmer for about 5 minutes, allowing the flavors to meld.
  • Add the drained chickpeas and stir to incorporate. Pour in the coconut milk and bring to a gentle simmer. Cook for 10-15 minutes until the sauce thickens slightly.
  • Add lemon juice and season with salt and pepper to taste. Stir well and remove from heat.
  • Serve the chickpea tikka masala hot, garnished with fresh cilantro alongside cooked basmati rice or warm naan.

Notes

Serve with basmati rice or naan for a complete meal.
Keyword chickpeas, coconut milk, tikka masala, vegetarian