Name: 20-Minute Chickpea Tikka Masala Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 Tbsp olive oil (15 mL); 1 white onion, chopped, about 1 cup; 4 cloves garlic, minced; 2 Tbsp fresh grated ginger; 1 Tbsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander seed; 2 tsp turmeric; 2 tsp smoked paprika; 1 tsp salt; 2 15-oz cans chickpeas, drained (each 425 g); 2 15-oz cans tomato puree (each 425 g); 1 14-oz can full-fat coconut milk (400 g); Cooked rice; Sliced naan; Fresh cilantro for garnish (optional)

Description

This 20-Minute Chickpea Tikka Masala is a quick and flavorful vegan twist on the classic Indian dish. Made with hearty chickpeas simmered in a rich and aromatic tomato and coconut milk sauce, infused with traditional spices like garam masala, cumin, and turmeric. Perfect for a comforting weeknight meal served over rice with naan and fresh cilantro.

Ingredients

Spices and Aromatics

1 Tbsp olive oil (15 mL)
1 white onion, chopped, about 1 cup
4 cloves garlic, minced
2 Tbsp fresh grated ginger
1 Tbsp garam masala
2 tsp ground cumin
2 tsp ground coriander seed
2 tsp turmeric
2 tsp smoked paprika
1 tsp salt

Main Ingredients

2 15-oz cans chickpeas, drained (each 425 g)
2 15-oz cans tomato puree (each 425 g)
1 14-oz can full-fat coconut milk (400 g)

To Serve

Cooked rice
Sliced naan
Fresh cilantro for garnish (optional)

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Instructions

Saute Aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped white onion, minced garlic, and freshly grated ginger. Cook, stirring frequently, until the mixture is soft and fragrant, about 3 minutes.
Add Spices: Stir in the garam masala, ground cumin, coriander seed, turmeric, smoked paprika, and salt. Continue to cook the spices with the aromatics for about 2 minutes to release their flavors.
Combine Main Ingredients: Add the drained chickpeas, tomato puree, and full-fat coconut milk to the pot. Stir well to combine.
Simmer: Cover the pot and cook over medium heat, stirring occasionally, until the sauce is hot and beginning to simmer, allowing the flavors to meld together.
Serve: Spoon the chickpea tikka masala over cooked rice, serve with sliced naan on the side, and garnish with fresh cilantro if desired. Serve hot and enjoy.

Notes

For a thicker sauce, simmer uncovered for a few additional minutes to reduce the liquid.
You can substitute chickpeas with other beans or vegetables if desired.
This recipe is vegan and dairy-free due to the use of coconut milk.
Adjust the spice levels by adding red chili powder or fresh chilies for heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.