Chickpea Tikka Masala

Another meatless Monday meal win! Everyone loved it and dinner was on the table in 30 minutes! (Just a bonus in my world!!)
I hope you try and enjoy this delicious and easily made chickpea tikka masala. It was simple to make with less than five minutes of prep and 20 minutes of cooking -  Love, love, love this on a busy night.

Get stated by dicing an onion and measuring out your spices (I love the bulk food store to purchase small amounts of spices). Once everything is cooking make a salad, cook some pea (or your favourite green vegetable) and toast some naan bread and voila - dinner!

I would say this made 8 very generous servings - so I froze half to enjoy another time.

The next time I make this I would also include a diced pepper and I would probably buy petite cut canned diced tomatoes (but the regular ones worked fine too).

Chickpea Tikka Masala

2 teaspoons vegetable oil
1 large onion diced
1 pepper diced
2 cloves of garlic minced
2 teaspoons of ginger minced
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (more or less depending on how spicy you like it)
3 (19 oz) cans of chickpeas, drained and rinsed well
1 can (28 oz) of diced tomatoes
1 can of coconut milk
2 teaspoons of cornstarch
fresh cilantro


Heat olive oil in a large saucepan over medium heat. Add onions and the diced pepper and saute until the onions are translucent, about 5 minutes.
Add garlic, ginger and spices and sauté until fragrant, about 30 seconds.

Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.

Stir in coconut milk and simmer for 5 more minutes.
In a small seal-able container mix cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 minutes or until the sauce thickens.
Remove from the heat, sprinkle with fresh cilantro and serve.


Shannon RD
Registered Dietitian

Adapted from the original recipe


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