Description
Enjoy authentic Indian flavors with this healthy chickpea tikka masala. This protein-rich, vegetarian dish features roasted chickpeas in a creamy, spiced tikka masala sauce, perfect for weeknight dinners or special gatherings.
Ingredients
- For Roasted Chickpeas:
- 2 cups cooked chickpeas
- 2–3 garlic cloves, finely minced
- ½ inch ginger, finely minced
- ¾ tsp garam masala
- ½ tsp chili powder
- 1 tbsp lemon juice
- ½ tbsp oil (avocado or olive oil)
- Salt, to taste
- For Tikka Masala Sauce:
- 1 small onion, cut into 8 pieces
- 4 medium tomatoes, quartered
- 2–3 whole garlic cloves
- ½ inch ginger, peeled and cut into pieces
- ¼ cup raw cashews
- 1 tsp cumin powder
- 1½ tsp coriander powder
- 2 tsp oil, divided
- ½ tsp chili powder
- 1 tsp garam masala
- 1 cup water (or vegetable/chicken broth)
- Salt, to taste
Instructions
- Prepare Roasted Chickpeas:
- Preheat oven to 400°F (200°C).
- Toss chickpeas with garlic, ginger, garam masala, chili powder, lemon juice, oil, and salt.
- Spread on a baking tray and roast for 10 minutes. Stir, then roast for another 10 minutes until browned.
- Prepare Tikka Masala Sauce:
- Heat 1 tsp oil in a frying pan. Sauté garlic, ginger, and onion until translucent (2–3 minutes).
- Add tomatoes and cashews. Cook until softened (4–5 minutes).
- Stir in cumin and coriander powder. Remove from heat.
- Blend the mixture with water until smooth.
- Heat remaining oil in the pan, sauté chili powder briefly, then add blended sauce. Simmer for 5 minutes.
- Add garam masala and salt to taste.
- Combine and Serve:
- Mix roasted chickpeas into the sauce.
- Garnish with cilantro and serve warm over rice or with naan.
Notes
- Substitute cashews with coconut milk or heavy cream for a nut-free option.
- Adjust chili powder for desired spice level.
- Store leftovers in an airtight container for up to 6 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Indian
