CHICKPEA TIKKA MASALA
This Chickpea Tikka Masala combines tender zucchini, chickpeas, and fragrant spices, all simmered in a rich tomato-coconut sauce. This easy, plant-based vegan tikka masala is a comforting dinner perfect served over basmati rice for a satisfying meal.
TENDER VEGGIES & FRAGRANT SPICES
This dish is full of tender, flavorful vegetables. Onions, garlic, and your favorite veggies cook until just crisp-tender, giving bursts of freshness. Warm spices bring out their natural sweetness, creating a comforting, delicious mix of flavors.
CREAMY TOMATO COCONUT SAUCE
The bright tomato-coconut sauce adds tangy sweetness and creamy richness, while fluffy rice soaks up all the delicious flavors for the perfect bite every time.
SIMPLE STEPS FOR THIS CHICKPEA TIKKA MASALA
Sauté Onions, Garlic, & Zucchini
Add The Blend of Spices, Tomatoes, Coconut Milk, and Drained Chickpeas
Separately, Prepare Rice According to Package
Chickpea Tikka Masala Ingredients
STEP 1 – COOK THE VEGGIES:
Dice the onion, garlic, and zucchini (or your favorite vegetables).
Drizzle olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until translucent, about 3–4 minutes.
Add the zucchini and cook 1–2 minutes until just starting to soften.
STEP 2 – ADD THE SPICES:
Sprinkle in all the spices and stir to coat the vegetables evenly.
Cook for about 2 minutes to release the flavors.
STEP 3 – SIMMER THE MASALA:
Add diced tomatoes, coconut milk, and drained chickpeas and stir.
Bring to a gentle boil, then reduce heat to a simmer. Cook for 15 minutes, stirring occasionally.
STEP 4 – PREP THE RICE:
While the masala simmers, cook basmati rice according to package instructions.
STEP 5 – ADJUST SEASONING:
Taste the masala about 10 minutes into simmering. Add more spices or salt if needed.
Sprinkle in cayenne pepper to taste, if desired.
STEP 6 – SERVE:
Spoon the masala over the cooked rice.
Serve with a side of vegan naan bread.
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Chickpea Tikka Masala
Ingredients
Fresh Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- 2 tbsp Minced Garlic
- 2 Medium Zucchini (or Preferred Veggie: Bell Pepper, Carrots, Broccoli, etc)
Spices
- 2 tsp Garam Masala Spice Blend (or See Notes for Simple Homemade Blend)
- 1 tsp Ground Turmeric
- 1 tsp Salt
- ½ tsp Ground Ginger
- ½ tsp Ground Cumin
- ½ tsp Black Pepper
Canned Ingredients
- 2 Cans Diced Tomatoes (15 oz each)
- 1 Can Unsweetened Coconut Milk
- 2 Cans Garbanzo Beans (Chickpeas) (15 oz)
Rice
- 1 Cup Basmati Rice
Optional
- Sprinkle Cayenne Pepper (to Taste)
- Vegan Naan Bread OR
- Pita Bread (easier to find than vegan naan)
Instructions
- Heat a drizzle of olive oil in a large skillet over medium heat.Drizzle Olive Oil
- Dice the onion, add it to the pan, and stir. Cook until the onion turns translucent, about 3–4 minutes.1 Medium Yellow Onion
- Add the minced garlic and sauté for about 2 minutes, stirring often.2 tbsp Minced Garlic
- Dice the zucchini (or your chosen vegetables) and add to the pan. Stir and sauté for 1–2 minutes, until they just begin to soften.2 Medium Zucchini
- Add all spices and stir well. Cook for about 2 minutes to release their flavor.2 tsp Garam Masala Spice Blend, 1 tsp Ground Turmeric, 1 tsp Salt, ½ tsp Ground Ginger, ½ tsp Ground Cumin, ½ tsp Black Pepper
- NOTE ABOUT GARAM MASALA SPICE BLEND: Garam masala is a fragrant Indian spice blend that gives this dish its signature flavor. If you don’t have it on hand, try making a quick substitute with equal parts cumin, paprika, ground ginger, and cinnamon. For the best flavor, though, we recommend picking up a garam masala blend once this becomes a regular craving.
- Add the tomatoes and coconut milk to the pan.2 Cans Diced Tomatoes (15 oz each), 1 Can Unsweetened Coconut Milk
- Drain and rinse the chickpeas, then stir them in.2 Cans Garbanzo Beans (Chickpeas) (15 oz)
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- While simmering, Cook the rice according to the package instructions.1 Cup Basmati Rice
- About 10 minutes into simmering, taste the masala and add more spices if needed, such as an extra teaspoon of garam masala and/or additional salt.
- If you like a little heat, sprinkle in cayenne pepper to taste.Sprinkle Cayenne Pepper
- Serve the masala over a bed of rice with a side of vegan naan bread. Season with salt and pepper to taste.Vegan Naan Bread OR, Pita Bread
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FAQ'S FOR THIS CHICKPEA TIKKA MASALA RECIPE
1. Can I make this Chickpea Tikka Masala spicier or more flavorful?
Yes! If you’d like a more authentic Indian flavor, you can add an extra teaspoon of garam masala, a pinch of cayenne pepper, or a little more cumin and paprika. Adjust spices gradually to suit your taste.
2. Can I use different vegetables instead of zucchini?
Absolutely! Bell peppers, carrots, broccoli, cauliflower, or any hearty vegetables work well. Just dice them into similar sizes so they cook evenly.
3. What type of coconut milk is best for this recipe?
Full-fat unsweetened coconut milk gives the richest, creamiest sauce. If you only have light coconut milk, the sauce will be a bit thinner but still flavorful.
4. Can I make this recipe ahead of time or freeze leftovers?
Yes! The masala keeps well in the fridge for up to 3 days. It also freezes beautifully — store in an airtight container and thaw before reheating gently on the stove.
