Vegetarian Chickpea Tikka Masala

Vegetarian Chickpea Tikka Masala is a rich, flavorful curry made with tender chickpeas simmered in a creamy tomato-based sauce infused with warm Indian spices. I love how comforting and satisfying this dish is, especially when I’m craving something hearty and meat-free. It’s perfect served over rice or scooped up with naan bread.

Why You’ll Love This Recipe

I love how easy it is to bring bold, restaurant-quality flavor to my kitchen with this vegetarian twist on the classic tikka masala. Chickpeas are protein-packed and soak up the spiced, creamy sauce beautifully. It’s a one-pot meal that’s both nutritious and indulgent. Whether I’m cooking for a meatless Monday or looking for a cozy dinner, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas, drained and rinsed
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Crushed tomatoes
• Coconut milk or heavy cream
• Tomato paste
• Garam masala
• Ground cumin
• Ground coriander
• Turmeric
• Smoked paprika
• Chili powder (optional, for heat)
• Salt
• Olive oil or ghee
• Fresh cilantro (for garnish)
• Cooked basmati rice or naan (for serving)

Directions

1. I heat olive oil or ghee in a large skillet or saucepan over medium heat.

2. I sauté the chopped onions until soft and golden, about 5–6 minutes.

3. I stir in the garlic and ginger, cooking for another minute until fragrant.

4. I add the tomato paste, garam masala, cumin, coriander, turmeric, paprika, and chili powder. I cook this mixture for 1–2 minutes to bring out the spices.

5. I pour in the crushed tomatoes and stir, letting the sauce simmer for about 10 minutes to thicken.

6. I add the chickpeas and coconut milk (or cream), then stir to combine and simmer for another 10–15 minutes until everything is well-blended and heated through.

7. I season with salt to taste and adjust spices if needed.

8. I serve hot over rice or with naan, and top with fresh cilantro.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Sometimes I add spinach or kale during the last few minutes of cooking for an extra veggie boost. For a thicker, creamier sauce, I use Greek yogurt or heavy cream instead of coconut milk. I’ve also swapped chickpeas for tofu or roasted cauliflower when I want to change things up.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the flavors deepen. To reheat, I warm it in a saucepan over medium heat or microwave it in a covered dish, adding a splash of water or coconut milk if it gets too thick. It also freezes well—just thaw and reheat on the stove.

FAQs

Can I make this dish vegan?

Yes, I use coconut milk instead of cream and skip any dairy to keep it fully vegan.

How spicy is this recipe?

It’s mildly spiced, but I can adjust the heat by adding or reducing the chili powder or including a chopped green chili if I like it hot.

What can I serve with chickpea tikka masala?

I like it best with basmati rice or warm naan bread, but it also goes well with quinoa or cauliflower rice for a lighter option.

Can I use dried chickpeas instead of canned?

Yes, I just soak and cook them ahead of time. I use about 1½ cups of cooked chickpeas to replace one can.

Is this a good meal prep option?

Absolutely. I often make a big batch since it stores and reheats so well. It’s ideal for lunches or quick dinners during the week.

Conclusion

Vegetarian Chickpea Tikka Masala is a cozy, satisfying dish that brings all the warmth and spice I love about Indian food into a plant-based meal. It’s easy to make, full of bold flavors, and flexible enough to adapt to what I have on hand. Whether I’m cooking for guests or meal-prepping for the week, this one’s always a winner.