Chickpea Tikka Masala

Why You’ll Love This Recipe

• Vegetarian-Friendly: A plant-based dish that doesn’t compromise on taste or satisfaction.
• Rich and Flavorful: Combines aromatic spices with a creamy tomato sauce for a delectable experience.
• Protein-Packed: Chickpeas provide a substantial source of protein and fiber.
• Easy to Prepare: With straightforward steps, this recipe is suitable for cooks of all levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 1 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ginger paste
• 1/2 teaspoon garlic paste
• 1/2 medium fresh jalapeño chile pepper, finely chopped
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 3/4 cup water, or as needed
• 1/4 cup half and half
• 1/4 cup fresh cilantro, snipped
• 4 cups hot cooked basmati rice

Directions

1. Sauté the Vegetables:

   • Heat olive oil in a large skillet over medium heat.
   • Add thinly sliced onion and carrots; cook and stir until the onion is translucent, approximately 5 minutes.

2. Add Spices and Aromatics:

   • Stir in garam masala, ground cumin, and black pepper; cook for 1 minute until fragrant.
   • Add tomato paste, ginger paste, garlic paste, and chopped jalapeño; cook and stir for another minute.

3. Incorporate Chickpeas and Sauce:

   • Add rinsed and drained chickpeas, tomato sauce, sugar, salt, and cayenne pepper (if using) to the skillet.
   • Pour in water and stir well to combine all ingredients.

4. Simmer the Mixture:

   • Bring the mixture to a simmer over medium heat.
   • Reduce heat to medium-low and continue to simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

5. Finish with Cream and Herbs:

   • Stir in half and half and cook until heated through, approximately 2 minutes.
   • Remove from heat and sprinkle with fresh cilantro.

6. Serve:

   • Serve the Chickpea Tikka Masala over hot cooked basmati rice.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegan Version: Replace half and half with coconut milk or a plant-based cream alternative.
• Additional Vegetables: Incorporate bell peppers, spinach, or peas for added nutrition and color.
• Spice Level Adjustment: Modify the amount of jalapeño and cayenne pepper to suit your heat preference.
• Protein Boost: Add cubed tofu or paneer for extra protein and texture.

Storage/Reheating

• Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Reheating: Warm gently in a saucepan over medium heat until heated through, adding a splash of water or broth if the sauce has thickened.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak and cook dried chickpeas until tender before using them in the recipe.

Is there a substitute for garam masala?

A combination of ground cumin, coriander, cardamom, cinnamon, cloves, and nutmeg can mimic garam masala’s flavor.

How can I make this dish spicier?

Increase the amount of jalapeño and cayenne pepper, or add a dash of hot sauce.

Can I freeze Chickpea Tikka Masala?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve alongside this dish?

Naan bread, roti, or a simple cucumber salad pair well with this meal.

Can I use regular milk instead of half and half?

Yes, but the sauce will be less creamy. For a richer texture, consider adding a small amount of cream.

---

Print