Vegetarian Chickpea Tikka Masala Recipe

Introduction

Vegetarian Chickpea Tikka Masala is a flavorful and creamy Indian-inspired dish that’s perfect for a comforting weeknight dinner. Featuring tender roasted chickpeas simmered in a rich, spiced tomato and cashew sauce, it’s a satisfying meal that everyone will love.

Ingredients

• 2 cups cooked chickpeas
• 2-3 garlic cloves, finely minced
• 1/2 inch ginger, finely minced
• 3/4 tsp garam masala
• 1/2 tsp chili powder
• 1 tbsp lemon juice
• 1/2 tbsp oil
• Salt to taste
• 1 small onion, cut into 8 pieces
• 4 medium tomatoes, cut into quarters
• 2-3 whole garlic cloves
• 1/2 inch ginger, peeled and cut into 2-3 pieces
• 1/4 cup raw cashews
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 2 tsp oil (divided)
• 1/2 tsp chili powder
• 1 tsp garam masala
• 1 cup water
• Salt to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a medium mixing bowl, combine the cooked chickpeas with minced garlic, minced ginger, garam masala, chili powder, lemon juice, oil, and salt. Mix well to coat the chickpeas evenly.
2. Step 2: Spread the chickpeas evenly on a nonstick baking tray. Bake for 10 minutes, then stir with a spatula and bake for an additional 10 minutes until lightly roasted.
3. Step 3: While the chickpeas roast, heat 1 teaspoon of oil in a large frying pan over medium heat. Add the whole garlic cloves, ginger pieces, and onion. Cook until the onion becomes translucent, about 2-3 minutes.
4. Step 4: Add the quartered tomatoes and raw cashews to the pan. Cook, stirring occasionally, until the tomatoes soften and the mixture develops a sauce-like consistency, about 4-5 minutes.
5. Step 5: Stir in the cumin powder and coriander powder. Transfer the mixture to a blender jar, add 1 cup of water, and blend until smooth and creamy.
6. Step 6: Heat the remaining 1 teaspoon of oil in the frying pan over low heat. Add chili powder and cook briefly until fragrant, about 30 seconds.
7. Step 7: Pour the blended tomato sauce into the pan and bring it to a boil.
8. Step 8: Add garam masala and salt to taste. Stir well, cover with a lid, and simmer on low heat for 5 minutes to let the flavors meld.
9. Step 9: Add the roasted chickpeas to the sauce. Mix gently to combine, garnish with fresh cilantro if desired, and serve warm.

Tips & Variations

• For extra creaminess, add a splash of coconut milk or heavy cream to the sauce before simmering.
• You can substitute canned chickpeas for cooked ones to save time—just rinse and drain well.
• Adjust the chili powder quantity to suit your preferred spice level.
• Serve with basmati rice or naan bread for a complete meal.

Storage

Store leftover chickpea tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors may deepen after resting overnight, making it great for meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of cooked ones?

Yes, canned chickpeas work perfectly. Just be sure to rinse and drain them well before using to remove excess salt and starch.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check that any store-bought spices or ingredients you use don’t contain gluten additives.

Vegetarian Chickpea Tikka Masala Recipe

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★★★★★

4.6 from 127 reviews

This Vegetarian Chickpea Tikka Masala recipe offers a flavorful and hearty twist on the classic Indian dish, featuring roasted chickpeas simmered in a rich, creamy tomato and cashew-based masala sauce. Perfect for a wholesome weeknight dinner, this dish combines aromatic spices, fresh ginger and garlic, and a tangy hint of lemon, delivering satisfying plant-based protein and vibrant flavors in just 35 minutes.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Chickpea Tikka

• 2 cups cooked chickpeas
• 2–3 garlic cloves, finely minced
• 1/2 inch ginger, finely minced
• 3/4 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1/2 tablespoon oil
• Salt to taste

Tikka Masala Sauce

• 1 small onion, cut into 8 pieces
• 4 medium tomatoes, cut into quarters
• 2–3 whole garlic cloves
• 1/2 inch ginger, peeled and cut into 2–3 pieces
• 1/4 cup raw cashews
• 1 teaspoon cumin powder
• 1 1/2 teaspoons coriander powder
• 2 teaspoons oil, divided
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas evenly and to develop a smoky, tikka flavor.
2. Prepare the Chickpeas: In a medium mixing bowl, combine the cooked chickpeas with finely minced garlic, ginger, garam masala, chili powder, lemon juice, oil, and salt. Mix thoroughly to coat the chickpeas well with the spices.
3. Roast Chickpeas: Spread the seasoned chickpeas evenly on a nonstick baking tray. Bake in the preheated oven for 10 minutes, then stir with a spatula to ensure even roasting. Continue baking for another 10 minutes until chickpeas are slightly crispy and infused with spices.
4. Sauté Aromatics: While chickpeas roast, heat 1 teaspoon of oil in a large frying pan or skillet over medium heat. Add the whole garlic cloves, ginger pieces, and onion pieces. Cook the onions until translucent, about 2-3 minutes, stirring frequently to avoid burning.
5. Cook Tomatoes and Cashews: Add the quartered tomatoes and raw cashews to the pan. Sauté for 4-5 minutes until the tomatoes soften and release their juices, creating a sauce-like consistency.
6. Add Spices and Blend: Stir in cumin powder and coriander powder. Remove the pan from heat and transfer the mixture to a blender jar. Add 1 cup of water and blend until smooth and creamy, forming the tikka masala sauce base.
7. Cook Chili Oil: Return the frying pan to low heat and add the remaining 1 teaspoon of oil. Add chili powder and gently cook it until fragrant, about 30 seconds, to release its flavor.
8. Simmer Sauce: Pour the blended tomato and cashew sauce into the pan, bring to a gentle boil. Add garam masala and salt to taste, then mix well. Cover with a lid and simmer on low heat for 5 minutes, allowing flavors to meld.
9. Combine Chickpeas with Sauce: Add the roasted chickpeas to the simmering sauce, stirring to coat them evenly. Heat through for 1-2 minutes to marry all flavors together.
10. Garnish and Serve: Garnish the tikka masala with fresh cilantro if desired and serve warm. This dish pairs wonderfully with steamed basmati rice or warm naan bread.

Notes

• Use cooked chickpeas from a can or home-cooked for best results.
• Adjust chili powder amounts to control heat levels.
• Raw cashews can be substituted with almonds for a different but equally creamy texture.
• Fresh cilantro garnish adds a nice herbal note but can be omitted.
• The dish can be made gluten-free by serving with gluten-free rice or bread.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Keywords: Vegetarian chickpea tikka masala, Indian chickpea curry, baked chickpeas recipe, vegetarian Indian dinner, cashew tikka masala, easy chickpea curry