Chickpea Tikka Masala

Chickpea tikka masala is my go-to when I’m craving something rich, comforting, and packed with flavor—but still plant-based and wholesome. It’s everything I love about classic tikka masala—the creamy tomato sauce, the warming spices, the deep, complex taste—made with hearty chickpeas instead of meat. It’s cozy, satisfying, and surprisingly easy to make at home.

Why You’ll Love This Recipe

I love how this recipe gives me all the comfort of Indian takeout with a healthier, vegetarian twist. The chickpeas soak up the bold, spiced sauce perfectly, and the creamy finish makes it feel like a real treat. It’s great for meal prep, budget-friendly, and I can pair it with rice or naan for a complete, filling meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chickpeas (canned or homemade)

• Onion, finely chopped

• Garlic, minced

• Fresh ginger, grated

• Crushed tomatoes or tomato puree

• Coconut milk or heavy cream

• Olive oil or ghee

• Garam masala

• Ground cumin

• Ground coriander

• Turmeric

• Paprika

• Cayenne pepper (optional for heat)

• Salt

• Fresh cilantro (for garnish)

• Cooked basmati rice or naan (for serving)

Directions

1. I start by heating oil in a large skillet over medium heat. I sauté the chopped onions until they’re soft and golden.

2. I stir in the garlic and ginger, cooking for another minute until fragrant.

3. I add the garam masala, cumin, coriander, turmeric, paprika, and cayenne (if using), letting the spices bloom for 30 seconds.

4. I pour in the crushed tomatoes, stir, and let it simmer for 10 minutes so the flavors develop and the sauce thickens.

5. I stir in the chickpeas and let them simmer in the sauce for another 10–15 minutes, stirring occasionally.

6. I finish by adding the coconut milk (or cream), season with salt, and let everything simmer gently for a few more minutes until it’s rich and creamy.

7. I serve it hot over basmati rice or with warm naan, topped with chopped fresh cilantro.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I toss in a handful of spinach or frozen peas near the end for added greens. I’ve also used cashew cream instead of coconut milk when I want it extra rich. If I’m in a rush, I use canned chickpeas—but when I have time, I cook dried chickpeas from scratch for a firmer texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day. To reheat, I warm it in a saucepan over low heat or microwave it, adding a splash of water or coconut milk if it thickens too much.

FAQs

Can I freeze chickpea tikka masala?

Yes, I freeze it in portions for up to 2 months. I let it cool completely before freezing and thaw overnight in the fridge before reheating.

Can I use dried chickpeas?

Absolutely. I soak and cook them in advance. About 1½ cups of dried chickpeas will give me the right amount for this recipe once cooked.

What if I don’t have coconut milk?

I substitute with heavy cream or cashew cream. Greek yogurt also works, but I add it off heat to prevent curdling.

Is this dish spicy?

It has a gentle warmth, but I can control the heat by adjusting the cayenne or leaving it out entirely.

What’s the best way to serve it?

I love it with basmati rice, garlic naan, or even quinoa. A dollop of yogurt on top is great for a cooling contrast.

Conclusion

Chickpea tikka masala is one of those dishes that always hits the spot. It’s flavorful, nourishing, and easy to make with ingredients I probably already have. Whether I’m feeding a group or meal-prepping for the week, it’s a delicious plant-based option that never disappoints.