Vegetarian Chickpea Tikka Masala Recipe
This Vegetarian Chickpea Tikka Masala features toasted chickpeas baked to perfection and immersed in a creamy, flavorful tomato tikka sauce. A healthy, authentic Indian-inspired main course that is both vegan and gluten-free, perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Indian
- Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Ingredients
For Chickpea Tikka
- 2 cups cooked chickpeas
- 2-3 garlic cloves, finely minced
- ½ inch ginger, finely minced
- ¾ teaspoon garam masala
- ½ teaspoon chili powder
- 1 tablespoon lemon juice
- ½ tablespoon 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 2-3 pieces
- ¼ cup raw cashews
- 1 teaspoon cumin powder
- 1 ½ teaspoons coriander powder
- 2 teaspoons oil, divided
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- 1 cup water
- Salt to taste
Instructions
- Roasted Chickpea Tikka: 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. Spread the chickpeas on a nonstick baking tray in a single layer. Bake for 10 minutes, then stir with a spatula and continue baking for another 10 minutes until toasted.
- Prepare Tikka Masala Sauce: While the chickpeas are baking, heat 1 teaspoon of oil in a large frying pan or skillet over medium heat. Add whole garlic cloves, ginger pieces, and onion. Sauté until the onion becomes translucent, about 2-3 minutes.
- Cook Vegetables: Add the quartered tomatoes and raw cashews to the pan. Cook for 4-5 minutes until the tomatoes soften and the mixture forms a sauce-like consistency.
- Blend Sauce: Transfer the tomato mixture to a blender jar, add 1 cup of water, and blend until smooth and creamy.
- Finish Sauce: Heat the remaining 1 teaspoon of oil in the same frying pan on low heat. Add chili powder and cook briefly until fragrant. Pour in the blended tomato sauce, bring to a gentle boil, then add garam masala and salt. Stir well and cover with a lid. Simmer on low heat for 5 minutes to allow flavors to meld.
- Combine and Serve: Add the roasted chickpeas into the tikka masala sauce, mix well. Garnish with fresh cilantro if desired and serve warm with rice or flatbread.
Notes
- For a spicier dish, increase the chili powder to 1 teaspoon.
- Use canned chickpeas as a convenient alternative to dried, just make sure to drain and rinse them well.
- To make this dish nut-free, substitute cashews with sunflower seeds or omit entirely.
- Serve with basmati rice or naan bread for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Find it online: https://yumntasty.com/vegetarian-chickpea-tikka-masala-recipe/
