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- Chickpeas: These small legumes are packed with protein and fiber. They add a hearty texture and richness to the dish. Using canned chickpeas saves time, but dried ones work too. - Aromatics (onion, garlic, ginger): These three form the base of flavor. The onion adds sweetness, while garlic and ginger provide warmth and depth. Chopping them finely helps release their oils. - Coconut milk and tomatoes: Coconut milk gives a creamy texture and subtle sweetness. Diced tomatoes provide acidity and balance the dish. Together, they create a rich sauce. - Tikka masala spice blend: This unique mix includes spices like cumin, coriander, and turmeric. It brings warmth and complexity to the dish. You can make your own or buy a pre-made blend. - Fresh cilantro: This herb adds a burst of freshness. Chopped cilantro makes a great garnish, brightening the dish’s flavors. - Alternate grains (quinoa): While basmati rice is classic, quinoa is a great gluten-free option. It adds extra protein and a nutty flavor. - Additional spices: For those who like it spicy, consider adding chili powder or cayenne. You can adjust the heat level based on your taste. {{ingredient_image_1}} 1. First, heat olive oil in a large skillet over medium heat. 2. Add the finely chopped onion. Sauté it until it turns translucent, about five minutes. 3. Next, stir in the minced garlic and grated ginger. Cook for two more minutes until fragrant. 4. Now, add the tikka masala spice blend. Stir continuously for one minute to toast the spices. This step boosts the flavor. 1. Combine the diced tomatoes and coconut milk in the skillet. Mix well to combine. 2. Let the mixture simmer for about five minutes. This allows the flavors to meld together. 3. Add the drained and rinsed chickpeas to the sauce. Mix until the chickpeas are well coated. 4. Simmer for an additional ten minutes on low heat. This thickens the sauce and enhances the taste. 1. Stir in the garam masala and lemon juice. This adds depth and freshness to the dish. 2. Season with salt to taste. Adjust as needed for your preference. 3. Remove from heat and let it sit for a few minutes. This helps the flavors settle. 4. Serve the chickpea tikka masala over basmati rice or quinoa. Garnish with chopped cilantro for a bright finish. How to adjust spice levels: You can make this dish your own by changing the spice level. If you like it mild, use less tikka masala. For more heat, add a pinch of cayenne pepper or more tikka masala. Taste as you go. This lets you find the right balance for your palate. Importance of simmer time: Simmering is key for great flavor. The longer you simmer, the more the flavors mix. Aim for at least 10 minutes after adding chickpeas. This lets the sauce thicken and the spices bloom. You want it rich and tasty! Skillet vs. Instant Pot: You can cook this dish in a skillet or an Instant Pot. A skillet gives you more control over cooking. It’s easy to watch the sauce thicken. The Instant Pot cooks faster and is great if you’re short on time. Both methods yield yummy results! Batch cooking options: This recipe is perfect for batch cooking. You can double the ingredients and store leftovers. It tastes even better the next day! Divide it into portions and freeze for quick meals later. Just reheat and enjoy. Serving suggestions with rice or quinoa: Serve your chickpea tikka masala over fluffy basmati rice or quinoa. Both grains soak up the sauce well. You can also serve it in bowls for a cozy feel. Garnishing for appeal: Garnish with fresh cilantro. This adds color and a fresh taste. You can also add a squeeze of lemon for zest. A sprinkle of extra tikka masala on top looks appealing too! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor profile of your tikka masala, making it more aromatic and delicious. Adjust the Spiciness: If you prefer a spicier dish, feel free to add a pinch of cayenne pepper or red chili flakes to the sauce. Let it Rest: Allow the chickpea tikka masala to sit for a few minutes before serving. This resting time helps the flavors to deepen and meld together. Experiment with Garnishes: Besides cilantro, try adding a squeeze of lime or a dollop of yogurt for added creaminess and zest. {{image_2}} You can switch up the protein in your chickpea tikka masala. Tofu or tempeh adds a nice texture. - Adding tofu or tempeh: Use firm tofu or tempeh. Cut them into cubes, and sauté them until golden. Then, add them to the sauce with the chickpeas. This change adds protein and makes the dish heartier. - Incorporating different legumes: You can try other legumes too. Black beans or lentils work well. They give a unique taste while keeping the dish vegan. Just cook them until tender before mixing them in. Adding vegetables can enhance the flavor and nutrition of the dish. - Mixing in spinach or bell peppers: Spinach wilts nicely into the sauce. Add it in the last few minutes of cooking. Bell peppers add crunch and sweetness. Cut them into strips and sauté them with the onions. - Suggestions for seasonal vegetables: Feel free to explore with seasonal veggies. Zucchini, peas, or carrots can bring fresh flavors. Just chop them and add them to the sauce at the right time so they stay tender. Not everyone likes strong spices. You can adjust the spice levels to fit your taste. - Homemade tikka masala blend: You can make your own spice blend. Use cumin, coriander, turmeric, and paprika. This mix can be milder than store-bought blends. - Recommendations for milder spices: If you want to tone it down, use less tikka masala spice. You can also add a dash of cinnamon for warmth without heat. This keeps the dish flavorful for everyone. To keep your chickpea tikka masala fresh, store it in an airtight container. This helps lock in flavors and prevent spoilage. Let the dish cool to room temperature before sealing. It’s best to refrigerate leftovers within two hours of cooking. This keeps the food safe and tasty. Use glass or plastic containers that are safe for the fridge. You can freeze chickpea tikka masala for later use. First, cool the dish completely. Then, transfer it to a freezer-safe container. Leave some space at the top because food expands when it freezes. Label the container with the date. To reheat, thaw the dish overnight in the fridge. Then, warm it on the stove over low heat. Stir occasionally until it is hot. Chickpea tikka masala stays fresh in the fridge for about 3 to 4 days. If frozen, it can last for up to 3 months. After that, the flavors might fade. Always check for signs of spoilage, like off smells or changes in texture. Enjoy your meal while it's at its best! Yes, you can make this recipe gluten-free. To ensure that your dish stays gluten-free, follow these tips: - Use a gluten-free tikka masala spice blend. - Check that the canned tomatoes and coconut milk are gluten-free. - Serve with gluten-free grains like quinoa instead of regular rice. Chickpea tikka masala lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge to keep it fresh longer. You have many great options for sides. Here are some suggestions: - Serve with cooked basmati rice for a classic pairing. - Quinoa is a healthy alternative if you prefer. - Naan or pita bread works well for scooping. - A side salad with fresh veggies adds a nice crunch. This chickpea tikka masala recipe brings together simple yet flavorful ingredients. We started by sautéing aromatics and building a rich sauce with coconut milk and tomatoes. You can adjust spices for your taste and try different proteins or veggies for variety. Remember to store leftovers properly for later enjoyment. This dish is versatile and easy, perfect for any meal. Enjoy creating and savoring this delightful recipe!

Chickpea Tikka Masala

A flavorful and creamy chickpea dish cooked in a spiced coconut milk sauce, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 2 tablespoons tikka masala spice blend
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • to taste salt
  • for garnish fresh cilantro, chopped
  • for serving cooked basmati rice or quinoa

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  • Add the tikka masala spice blend, stirring continuously for about 1 minute to toast the spices.
  • Incorporate the diced tomatoes and coconut milk, mixing well. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
  • Add the chickpeas to the sauce, mixing everything until the chickpeas are well coated. Simmer for an additional 10 minutes on low heat, allowing the sauce to thicken.
  • Stir in the garam masala and lemon juice, seasoning with salt to taste. Simmer for a few more minutes to let the flavors deepen.
  • Remove from heat and let it sit for a few minutes. Serve the chickpea tikka masala over basmati rice or quinoa, garnished with freshly chopped cilantro.

Notes

Serve with basmati rice or quinoa for a complete meal.
Keyword chickpeas, coconut milk, tikka masala, vegan