Vegan Chickpea Tikka Masala Recipe
This vegan Chickpea Tikka Masala recipe uses nutritious chickpeas in lieu of chicken. Serve with jasmine rice for a hearty meal.
![Chickpea Tikka Masala recipe](https://www.greenchildmagazine.com/wp-content/uploads/2020/01/tikki-masala2-sm-683x1024.jpg)
If you love chicken tikka masala, this recipe matches all the flavor without the meat, so it’s perfect for Meatless Monday or a vegetarian family.
Here’s everything you need to make chickpea tikka masala.
Chickpeas (garbanzo beans) – Use 2 cans of organic chickpeas or 3 cups freshly cooked.
Tomatoes – A 28 oz. can of organic diced (or crushed) tomatoes is easiest. If you prefer fresh, dice about 5 ripe tomatoes.
Coconut milk – We used a can of full fat organic coconut milk to avoid dairy in this recipe.
Onion – One large red onion works best in this recipe.
Garlic – We used 6 cloves. Feel free to adjust to taste.
Ginger – Scrape off the skin and grate 1 tablespoon of ginger. You can also try a microplane or a garlic press.
Garam Masala – The magic of a tikka masala, these warm spices are SO good for your digestive system. This is typically a blend of spices like coriander, cinnamon, cumin, cloves, black pepper, and cardamom.
Cilantro – optional, of course, for anyone who has the cilantro-tastes-like-soap gene.
Lemon juice or red wine vinegar – Our Florida office stays in a lemon juice surplus year round, so we put at least a teaspoon in just about everything. If you don’t have lemon (or your own lemon tree), red wine vinegar works great – plus it’s also extremely beneficial for your microbiome.
![Vegan Chickpea Tikka Masala Recipe](https://www.greenchildmagazine.com/wp-content/uploads/2020/01/tikki-masala4-full-680x1024.jpg)
Whether your family prefers Tikka Masala mild, or more spicy, you’re sure to love this recipe. Let us know how spicy you make it!
![Chickpea Tikka Masala on fork](https://www.greenchildmagazine.com/wp-content/uploads/2020/01/tikki-masala5-sm-200x200.jpg)
Chickpea Tikka Masala
Ingredients
- 1 tbsp olive oil
- 1 red onion large, diced
- 6 cloves garlic minced
- 1 tbsp ginger freshly grated
- 4 tsp Garam Masala
- 1 1/2 tsp salt
- 2 cans chickpeas drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 can full fat coconut milk
- 1/4 cup cilantro chopped, (plus more to garnish, if desired)
- 1 tsp red wine vinegar or lemon juice
Instructions
- In large dutch oven, heat oil over med-high heat.
- Add diced onion and cook for 3 minutes, until translucent.
- Add the garlic and ginger and saute for another 2 minutes, until fragrant.
- Add the Garam Masala and salt and toast for 1 or 2 minutes, until fragrant (if needed, add a bit more olive oil to keep the pan from being too dry).
- Add the chickpeas to the onion mixture and coat well.
- Add the tomatoes and coconut milk and bring to a boil. Simmer until heated through and the chickpeas are your desired softness…at least 12 minutes.
- Stir in cilantro and red wine vinegar right before serving.
- Serve with jasmine rice and optional additional cilantro for garnish.