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–+ servings

Chickpea Tikka Masala

Rich, creamy, tangy and saucy, this easy chickpea tikka masala is the perfect recipe for vegans and vegetarians.
5 from 1 vote
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 3 people
Calories 380 kcal

Ingredients
  

  • 2 cups chickpeas
  • 2 tomatoes
  • 1 onion
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1-2 green chilies
  • ½ cup cashews
  • 1 teaspoon red chili powder
  • ¼ teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 1 tablespoon oil
  • 1 teaspoon cilantro chopped

Instructions
 

  • In a bowl, add the chickpeas with a glug of oil, salt and red chili powder. Toss well to combine and ensure the chickpeas are nicely coated.
  • Transfer these to a baking tray lined with parchment paper and bake for about minutes in the oven or until slightly crispy.
  • Heat oil in a pot over medium heat, and sauté the onions, ginger, green chili and garlic until softened. Next add the tomatoes and cashews and cook for 3-5 minutes. Add the spices, mix and let this cook for another 3 minutes.
  • Take the pot off heat and allow it to cool down. Transfer the contents to a blender jar and blend to a smooth paste.
  • Add the paste back to the pot and let it simmer on low heat for a few minutes. Taste and adjust the seasonings. Once the curry gets to the perfect consistency, add the chickpeas and top with a sprinkle of chopped cilantro.

Notes

  • Make sure you pat dry the chickpeas first and then coat them in the olive oil and spices. This will ensure they crisp up properly in the oven.
  • Allow the aromatics to cook on medium-low heat. Keeping the heat high will cause them to burn, and you'll be left with a slightly bitter taste in the curry.
  • This dish tastes incredible the next day! It's perfect to make a day in advance, refrigerate and the reheat when you want to serve.
  • To make things quicker, you can skip oven roasting the chickpeas too! I did that extra step just because I love the crunchy texture, but you can totally add the drained chickpeas directly into the curry base (after blending it) and still end up with a wicked delicious curry.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.02gSodium: 78mgPotassium: 740mgFiber: 11gSugar: 11gVitamin A: 922IUVitamin C: 18mgCalcium: 89mgIron: 5mg
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