Chickpea Tikka Masala
Happy Meatless Monday! Another chickpea recipe to the rescue. Many of you have been loving my Spicy Tomato Chickpeas with Quinoa recipe, that I was feeling inspired to make some other meal prep friendly, vegan but filling, chickpea recipes. This recipe makes a big enough batch for 4-6 servings aka one for lunch or dinner for every weekday. It’s quick to bring together – in the time that it takes to cook up your rice (or quinoa or other gain of choice) you can make the Chickpea Tikka Masala.
Note. This recipe is not exactly 100% authentic. Many Tikka Masala recipes can call for lots of spices and ingredients, but I wanted to keep this one simple for you. A shorter list of ingredients, but still the flavors to satisfy your Indian takeout cravings… I call that a win. To get the flavor we use Garam Masala seasoning (you can substitute Tikka Masala seasoning as well). I’ve seen this spice blend in many grocery stores, but if you can’t find it at yours you have a couple options.
- Check out your local ethnic supermarket. If you’re in the Twin Cities area, I buy a lot of my global spices and other ethnic ingredients at Bill’s Imported Foods in the Lyn-Lake neighborhood of Minneapolis. So many spice and seasoning blend options for an affordable price.
- Not wanting to make a special trip? You can make the seasoning blend yourself using some staple spices.
- Planning ahead? All praise the power of online shopping. Today is Amazon Prime Day after all 🙂
We start by browning the onion, garlic, and ginger. Fresh garlic is perfect, but I actually used the squeeze garlic in a tube to really make this easy. Then we add our spices and let them toast slightly for a few seconds. Next in goes the diced tomatoes (petite diced or normal diced), juices and all, and the rinsed and drained chickpeas. Once this simmers for 15 minutes, let’s pour in coconut milk (full or reduced fat) to make this wonderfully creamy.
As is, this recipe is not spicy. If you want a kick, go ahead and add a little cayenne pepper.
I prefer my chickpeas with jasmine rice, but quinoa would be wonderful too!