Chickpea Tikka Masala

Course: Main Course

Cuisine: Indian

Keyword: chickpea tikka masala

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 346kcal

Author: Megan Gilmore

Chickpea Tikka Masala has all the classic flavor you love, only it's made with chickpeas instead of chicken. This vegetarian dinner uses simple pantry ingredients, like canned chickpeas, coconut milk, and tomatoes, so it's easy to whip up on a weeknight! It's ready to eat in about 30 minutes, requires minimal chopping, and tastes like it was ordered from a restaurant.

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Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion , finely chopped
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper (optional, if you like some heat)
1 inch fresh ginger , minced
3 cloves garlic , minced
28 ounces canned tomatoes (crushed or diced)
½ teaspoon fine sea salt
15 ounces canned chickpeas , drained and rinsed
1 cup canned coconut milk
½ cup chopped fresh cilantro , plus more for garnish

Instructions

Arrange a large, deep skillet on the stovetop over medium-high heat. Add a drizzle of olive oil and cook the onion until it starts to soften, about 5 to 7 minutes. While you wait on that, measure the coriander, cumin, turmeric, cardamom, cinnamon, and cayenne pepper into a small bowl.
When the onion is tender, add the minced garlic and ginger, and stir for 1 more minute. Then add the bowl of spices and stir for 30 more seconds, just until they smell fragrant.
If using diced tomatoes, pour them into a blender and blend briefly until pureed. You can skip this step if using crushed tomatoes. Pour the tomatoes into the skillet and add the drained chickpeas, coconut milk, and cilantro. Increase the heat to high and bring the liquid to a simmer. Then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and simmer for 15 to 20 minutes, stirring occasionally.
When the timer goes off, carefully taste the sauce (it's hot!) and adjust the flavoring. I usually add more salt, a ½ teaspoon at a time, until it's flavorful. You can also balance the acidity of the tomatoes by adding up to a tablespoon of maple syrup. (This is optional and up to your taste buds.)
Serve warm over your favorite cooked rice and garnish with additional cilantro if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 4 servings, without rice. This information is automatically calculated so it's just an estimate, not a gaurantee.

Pan Tip: Use a nonreactive skillet, such as stainless steel or an enamel-coated cast iron skillet (like Le Creuset). Don’t use your cast-iron skillet, since the acidity in the tomatoes can eat away at the seasoned surface that you’ve worked so hard to maintain

This recipe is shared with permission from Love Real Food, by Kathryne Taylor. I originally shared this recipe with her green rice, which you can find below.

How to Make Kathryne's Green Rice: In a food processor or blender, combine 2 cups of baby spinach, 1 seeded and chopped jalapeño, 2 cloves of garlic, 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ cup of water. Blend until smooth. Pour the mixture into a medium saucepan. Add 1 ¼ cups of water to the pan and bring the mixture to a boil over high heat. Add 1 ½ cups long-grain brown rice, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed all the liquid, about 40 minutes. There will be a layer of green on top, so you’ll need to take off the lid and check underneath with a fork to be sure it’s done. (If the rice has absorbed all of the moisture but is still a little crunchy, add a couple more tablespoons of water and cook for a few minutes longer.) Once the rice is done, remove the pot from the heat and let the rice steam, covered, for 10 minutes.

Nutrition