Description
This Vegetarian Chickpea Tikka Masala is the ultimate comfort food hack – creamy, protein-packed, and ready faster than delivery!
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely diced (about 1½ cups)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 (14 oz) can crushed tomatoes
- 1 cup vegetable broth
- ¾ cup heavy cream or full-fat coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon juice
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add onions and cook for 5-7 minutes until soft and translucent.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Add all dry spices (garam masala, cumin, coriander, turmeric, and cayenne) to the onion mixture. Stir constantly for 30 seconds to toast the spices.
- Pour in crushed tomatoes, tomato paste, and vegetable broth, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally.
- Stir in heavy cream or coconut milk, bringing the sauce back to a gentle simmer.
- Lightly mash about ¼ of the chickpeas with a fork, then add all chickpeas, salt, and pepper to the sauce. Simmer for another 10 minutes.
- Turn off heat and stir in fresh lemon juice and chopped cilantro. Taste and adjust seasoning if needed.
- Let rest for 5 minutes before serving over basmati rice or with naan bread, garnished with additional fresh cilantro.