Chickpea Tikka Masala
This Chickpea Tikka Masala combines tender zucchini, chickpeas, and fragrant spices, all simmered in a rich tomato-coconut sauce. Serve over basmati rice for a satisfying meal.
Print TRADITIONAL Recipe
Servings: 4 - 6
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