Go Back
Potato Chickpea Tikka Masala taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Chickpea Tikka Masala

A rich, creamy, and comforting vegan take on classic Indian tikka masala using chickpeas for a hearty one-pot meal made quickly with a pressure cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 219 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 2 tablespoons Coconut oil or any oil or vegan butter
  • 0.5 Large red onion diced
  • 0.5 tablespoon Fresh ginger minced
  • 3 cloves Garlic minced
  • Sea salt and ground black pepper to taste
  • 2 teaspoons Ground cumin roasted geera
  • 2 teaspoons Ground coriander
  • 1.25 teaspoons Turmeric
  • 2 teaspoons Cayenne pepper reduce to 1 teaspoon if you can't handle heat
  • 2 teaspoons Paprika
  • 1 tablespoon Garam masala
  • 1 teaspoon Sea salt
  • 0.5 teaspoon Ground black pepper
  • 1.5 tablespoons Tomato paste
  • 2 teaspoons Coconut sugar optional – balances acidity
  • 28 ounces Tomato sauce jarred, canned, or fresh
  • 32 oz Chickpeas drained (2 cans, 454g total)
  • 1 cup Coconut milk just the creamy part from the top
  • 1 tablespoon Lime juice juice of 1 lime

Instructions
 

Instructions

  • Heat coconut oil in a large saucepan over medium-high heat.
  • Add diced onion, garlic, and ginger. Reduce heat to medium. Season with salt and pepper, cook until onion is translucent and fragrant, about 4 minutes.
  • Add ground cumin, coriander, turmeric, cayenne, paprika, and garam masala. Stir to combine into onion mix.
  • Add in tomato paste and a splash of water. Sauté for 3-4 minutes to bloom spices, adding more water if needed.
  • Stir in tomato sauce. Let simmer together 5 minutes.
  • Carefully pour contents into blender, let cool if glass blender. Add 1 teaspoon salt, ½ teaspoon pepper, and coconut sugar. Blend 1-2 minutes until smooth. Return sauce to pan.
  • Add chickpeas and stir. Bring to boil, then reduce heat to medium-low. Let simmer 8-10 minutes uncovered slightly.
  • Stir in thick coconut milk and simmer 3 more minutes. Squeeze lime juice in, stir, season to taste, and serve.

Notes

Serve with rice or naan. Stores well refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently with splash of coconut milk or water to loosen sauce if thickened.