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.

Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout

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.

  1. 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.
  2. Not wanting to make a special trip? You can make the seasoning blend yourself using some staple spices.
  3. Planning ahead? All praise the power of online shopping. Today is Amazon Prime Day after all 🙂

Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout

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.

Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout

As is, this recipe is not spicy. If you want a kick, go ahead and add a little cayenne pepper.

Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout

I prefer my chickpeas with jasmine rice, but quinoa would be wonderful too!

Print Recipe
Chickpea Tikka Masala
Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday.#KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout
Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 0 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced or squeeze ginger
  • 1 tablespoon garam masala spice blend can substitute tikka masala spice blend
  • 1/2 teaspoon salt
  • 28 ounce can petite diced tomatoes normal diced tomatoes can be subbed
  • 2 14 ounce cans chickpeas rinsed and drained
  • 1 cup coconut milk full fat or reduced fat
  • 1/8 teaspoon cayenne pepper optional, for added spice
  • 1 - 1 1/2 cups dry rice or quinoa to serve
  • chopped cilantro optional, for serving
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 0 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced or squeeze ginger
  • 1 tablespoon garam masala spice blend can substitute tikka masala spice blend
  • 1/2 teaspoon salt
  • 28 ounce can petite diced tomatoes normal diced tomatoes can be subbed
  • 2 14 ounce cans chickpeas rinsed and drained
  • 1 cup coconut milk full fat or reduced fat
  • 1/8 teaspoon cayenne pepper optional, for added spice
  • 1 - 1 1/2 cups dry rice or quinoa to serve
  • chopped cilantro optional, for serving
Meal prep friendly, vegan but filling, easy recipe. A pared down, simple ingredient list allows you to solve your Indian takeout craving with little effort. Creaminess from the coconut milk and just the right amount of spice. Makes 4-6 servings aka one for lunch or dinner for every weekday. #KathleensCravings #chickpearecipe #veganmealprep #veganindian #takeoutfakeout
Instructions
  1. Cook your rice or quinoa according to package directions.
  2. Once your rice is started, heat a large saute pan on medium-high heat. Add olive oil to hot pan.
  3. To oil, add the onions, garlic, and ginger. Cook for about 4 minutes until everything is softened and lightly browned (but not burnt). Add the spice blend, salt, and cayenne pepper (if using). Stir and continue cooking for 30 seconds to a minute to toast spices, being careful not to burn them.
  4. Add the tomatoes and chickpeas and stir to combine. Allow to simmer on medium heat for 15 minutes. Stirring occasionally.
  5. Stir in the coconut milk. Allow to simmer again for 5 minutes. Serve with the cooked rice and top with chopped cilantro if desired. Enjoy 🙂
Recipe Notes

The leftovers can be stored in airtight containers in the refrigerator for up to 5 days.

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