Chickpea Tikka Masala

This dish went over great with my family! We love Indian food and this was a wonderful way to bring it home. Plus, bonus: It’s vegan! I’m already looking forward to the next time I get to eat it, which will probably be tomorrow…’cause we’ve got lots of leftovers!


I served it with Jasmine rice, the Tomato Cucumber Salad, and the Mint Chocolate Chip Pie for a weeknight meal.



The original recipe can be found here.


Skill Level: Basic



  • Because the original recipe serves 8, I cut down the chickpeas and the diced tomatoes each by 1 can.
  • If you can’t find Garam Masala, there are easy substitute recipes online.



  • 2 tablespoons of olive oil
  • 1 onion (chopped)
  • 2 cloves of garlic (minced)
  • 2 teaspoons of ginger paste
  • 1 tablespoon of Garam Masala
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 2 teaspoons of paprika
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of cayenne pepper
  • 3 cans of chickpeas (drained)
  • 2 cans of diced tomatoes
  • 12 ounces of coconut milk (I used Silk but I know it comes in other brands and packaging)
  • 1 teaspoon of cornstarch Salt Cilantro



  1. Heat olive oil in a sauce pan. Add in onions. When onions are translucent add garlic.
  2. After 1 minute, add ginger and the other spices listed above.
  3. After about another minute, add the chickpeas and diced tomatoes. Lower the flame to a boil and let simmer for 15 minutes.
  4. Add in coconut milk and let simmer for another 5 minutes.
  5. Whisk the cornstarch with 2 tablespoons of water (or a little bit less if you want the gravy thicker). Add this mixture to the main dish and let simmer 5 more minutes.
  6. When ready to serve, top with cilantro

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