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Chickpea Tikka Masala


Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

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Rate this recipe 4.6/5 (14 Votes)


  • Olive Oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 3 cans (15 ounce) chickpeas, drained and rinsed
  • 2 cans (14.5 ounce) tomatoes, diced
  • 1 can coconut milk
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh cilantro, chopped


Servings 8
Adapted from


Step 1

Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.

Add ginger and spices and sauté until fragrant, about 30 seconds.

Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.

Stir in coconut milk and simmer for 5 more minutes.

In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.

Take a taste and adjust seasoning if needed.

Remove from the heat, sprinkle with chopped fresh cilantro and serve.

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