Why You’ll Love This Recipe
- Rich in Protein: Chickpeas provide a hearty, plant-based protein source, making this dish both satisfying and nutritious.
- Authentic Flavor: A blend of traditional Indian spices creates a flavorful and aromatic sauce that rivals restaurant versions.
- Creamy Texture: Cashews are used to thicken the sauce, offering a creamy consistency without the need for dairy.
- Versatile and Customizable: Easily adaptable with variations like adding tofu, paneer, or different vegetables to suit your preferences.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon oil (avocado or olive oil recommended)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, cut into chunks
- 2 large tomatoes, cut into chunks
- 1/4 cup raw cashews
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro, for garnish
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Chickpeas:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cooked chickpeas with 1/2 teaspoon garam masala, 1/2 teaspoon chili powder, a pinch of salt, and a drizzle of oil.
- Spread the chickpeas on a baking sheet and roast for 15-20 minutes until slightly crispy.
- Prepare the Sauce Base:
- In a large pan, heat 1 tablespoon of oil over medium heat.
- Add the minced garlic and ginger; sauté for 1-2 minutes until fragrant.
- Add the onion chunks and sauté until translucent.
- Add the tomato chunks and raw cashews; cook until the tomatoes soften.
- Blend the Sauce:
- Transfer the cooked onion-tomato mixture to a blender.
- Blend until smooth, adding water or vegetable broth as needed to achieve a creamy consistency.
- Cook the Masala:
- Return the blended sauce to the pan over medium heat.
- Stir in the remaining garam masala, ground coriander, ground cumin, and salt to taste.
- Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
- Combine and Serve:
- Add the roasted chickpeas to the sauce; stir to coat them evenly.
- Simmer for an additional 2-3 minutes.
- Garnish with fresh cilantro and serve hot over steamed rice or with naan bread.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Variations
- Nut-Free Option: Replace cashews with heavy whipping cream, whole milk, or coconut milk to achieve a creamy sauce without nuts.
- Alternative Proteins: Substitute chickpeas with grilled tofu or paneer for a different take on the dish.
- Additional Vegetables: Incorporate vegetables like cauliflower or spinach to enhance the nutritional value and add variety.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5-6 days.
- Freezing: This dish freezes well for up to 2-3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if the sauce has thickened.
FAQs
What is chickpea tikka masala?
Chickpea tikka masala is a vegetarian twist on the classic Indian dish, featuring tender chickpeas simmered in a creamy and flavorful tomato-based sauce.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work well and save time. Be sure to drain and rinse them before use.
Is this recipe vegan?
Yes, this chickpea tikka masala is vegan, especially when using plant-based alternatives like coconut milk for creaminess.
How can I adjust the spice level?
To reduce heat, decrease the amount of chili powder. For more heat, consider adding fresh chopped chilies or increasing the chili powder.
What can I serve with chickpea tikka masala?
Serve it with steamed basmati rice, naan bread, or a side of sautéed vegetables for a complete meal.
Can I make this dish ahead of time?
Yes, chickpea tikka masala tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat before serving.
How do I thicken the sauce if it’s too thin?
Simmer the sauce longer
homemade healthy chickpea tikka masala
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy the rich, creamy, and authentic flavors of Indian cuisine with this homemade Chickpea Tikka Masala. Packed with protein-rich chickpeas and a luscious cashew-tomato sauce, this healthy vegetarian dish is perfect for weeknight dinners or festive gatherings. Customizable, vegan-friendly, and bursting with spices, it’s a guaranteed crowd-pleaser!
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon oil (avocado or olive oil recommended)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, cut into chunks
- 2 large tomatoes, cut into chunks
- 1/4 cup raw cashews
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Roast Chickpeas:
- Preheat oven to 400°F (200°C).
- Toss chickpeas with 1/2 tsp garam masala, 1/2 tsp chili powder, a pinch of salt, and oil.
- Roast on a baking sheet for 15-20 minutes until crispy.
- Prepare Sauce Base:
- Heat oil in a pan over medium heat.
- Sauté garlic and ginger for 1-2 minutes.
- Add onions; cook until translucent.
- Add tomatoes and cashews; cook until tomatoes soften.
- Blend Sauce:
- Blend cooked mixture into a smooth paste, adding water or broth as needed.
- Cook Masala:
- Return blended sauce to the pan.
- Add remaining spices and salt. Simmer for 5-7 minutes.
- Combine and Serve:
- Add roasted chickpeas to the sauce and stir. Simmer for 2-3 minutes.
- Garnish with cilantro and serve hot with rice or naan.
Notes
- Nut-Free Alternative: Use coconut milk or heavy cream instead of cashews.
- Make Ahead: Store in the refrigerator for up to 5 days or freeze for 2-3 months.
- Adjust Spice: Modify chili powder to control heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian