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chickpea tikka masala

Chickpea Tikka Masala

Marci Symington for TEXAZTASTE adapted from The Simple Veganista
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4


  • 2 tablespoons grapeseed, avocado or coconut oil
  • 1 white onion, diced
  • 1 teaspoon whole cumin seeds
  • 3 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 2 cans (14 oz.) diced tomatoes with juices
  • 2 cans (14 oz.) chickpeas, drained and rinsed
  • 1/2 can (14 oz.) coconut milk, full or low-fat, cream is ok
  • lemon juice, to taste
  • 1/4 cup chopped fresh cilantro and more for serving


  • In a large pot, heat oil over medium heat. Add onions and cumin seeds and cook for 5 minutes, until onions are browned around the edges. Add the ginger and garlic and cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, coriander and cayenne, cooking for 1 – 2 two minutes more. Add canned tomatoes and cook until they breakdown a bit. Remove from heat, and with a handheld mixer, mix all ingredients to desired consistency. (This step is optional, but adds a consistency I love. If you like it chunky, skip the blending and add tomato paste if too watery.) Lastly, fold in the drained, washed chickpeas and coconut milk, and bring to a gentle simmer. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Add cilantro before serving and don't forget to adjust the seasonings to taste. Adding lemon juice for a touch of acid balances the flavors I have found. I serve with rice and naan bread that are found in the frozen section at Trader Joe's.