Chickpea Tikka Masala

5 Servings
35 min

Chickpeas are my go-to for meatless Monday. And this Chickpea Tikka Masala is meal prep friendly, vegan but filling, and made using pantry ingredients. It makes a big enough batch for 4-6 servings aka one for lunch or dinner for all week long. Very little prep needed and it comes together quickly.

Garam Masala or Tikka Masala Seasoning Blend - Where to find it:
  1. Check in the ethnic aisle of your grocery store.
  2. Visit 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.
  3. Not wanting to make a special trip? You can make the seasoning blend yourself using some staple spices.

You can find more meatless Monday recipes like this one on my website and follow along on instagram for behind the scenes!

Recipe details
  • 5  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1.5 tablespoon minced garlic
  • 1.5 tablespoon minced ginger
  • 1.5 tablespoons garam masala spice blend, can substitute tikka masala spice blend
  • 1/8 teaspoon cayenne pepper, optional, for added spice
  • 1/2 teaspoon salt
  • 1 4oz can tomato paste
  • 28 oz can petite diced tomatoes, normal diced tomatoes can be subbed
  • 2 14oz cans chickpeas, rinsed and drained
  • 1 14oz can coconut milk, full fat or reduced fat
  • 1 1/2 cups white rice, cooked according to package directions. For serving.
  • chopped cilantro. Optional, for serving

First, start your rice cooking. Follow package directions.
Heat a large sauté pan over medium-high heat and add the olive oil. Add the diced onion and sauté for 4-5 minutes until tender and translucent.
Lower heat to medium. Add the garlic, ginger, Garam Masala, cayenne pepper, and salt. Sauté for an additional minute until fragrant.
Add the tomato paste, diced tomatoes, chickpeas, and coconut milk. Stir to combine and bring to a simmer. Lower the heat, if needed, and allow to simmer for 15-20 minutes until slightly thickened.
Serve with the cooked rice and top with fresh cilantro. Enjoy!
  • The leftovers can be stored in airtight containers in the refrigerator for up to 5 days.
Kathleen's Cravings
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