Chickpea Tikka Masala Vegan Recipe

My family loves chicken tikka masala, so much so that I must make it twice a month in my Insta Pot. However, since I have been leaning towards a plant based diet, I had to come up with an alternative for me — enter, chickpea tikka masala. Mushrooms and legumes have replaced most of the meat in my diet as they are hearty and filling. You may be asking, what exactly are legumes? Legumes are mostly beans, lentils and split peas. And among my favorite of the legumes is the garbanzo bean, otherwise known as the chickpea. While the words garbanzo and chickpea are used interchangeably, essentially garbanzo is the Spanish word and chickpea is the English term for the legume whose scientific term is Cicer arietinum. So whichever name you prefer, I hope you enjoy this recipe!

Looking for more ways to incorporate plant-based meals into your diet? Check out these easy recipes for Vegan Minestrone and Ziti with Spicy Lentil Tomato Sauce using chickpea pasta! xoM

Chickpea Tikka Masala

Marci Symington for TEXAZTASTE adapted from The Simple Veganista

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4

Ingredients

  

• 2 tablespoons grapeseed, avocado or coconut oil
• 1 white onion, diced
• 1 teaspoon whole cumin seeds
• 3 garlic cloves, minced
• 2 inch piece of ginger, minced
• 2 teaspoons turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 2 cans (14 oz.) diced tomatoes with juices
• 2 cans (14 oz.) chickpeas, drained and rinsed
• 1/2 can (14 oz.) coconut milk, full or low-fat, cream is ok
• lemon juice, to taste
• 1/4 cup chopped fresh cilantro and more for serving

Instructions

 

• In a large pot, heat oil over medium heat. Add onions and cumin seeds and cook for 5 minutes, until onions are browned around the edges. Add the ginger and garlic and cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, coriander and cayenne, cooking for 1 – 2 two minutes more. Add canned tomatoes and cook until they breakdown a bit. Remove from heat, and with a handheld mixer, mix all ingredients to desired consistency. (This step is optional, but adds a consistency I love. If you like it chunky, skip the blending and add tomato paste if too watery.) Lastly, fold in the drained, washed chickpeas and coconut milk, and bring to a gentle simmer. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Add cilantro before serving and don't forget to adjust the seasonings to taste. Adding lemon juice for a touch of acid balances the flavors I have found. I serve with rice and naan bread that are found in the frozen section at Trader Joe's.

Liked it? Please share: