Vegan Chickpea Tikka Masala (Printable Version)
Tender chickpeas simmered in spiced tomato sauce paired with fluffy basmati rice.
# What You Need:
→ Rice
01 - 1 cup basmati rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Tikka Masala Sauce
04 - 2 tablespoons coconut oil or vegetable oil
05 - 1 large onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 green chili, finely chopped (optional)
09 - 2 teaspoons garam masala
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 can (14 oz) crushed tomatoes
16 - 1 can (14 oz) coconut milk
17 - 1 teaspoon salt
18 - 1 teaspoon sugar or maple syrup
19 - Juice of 1/2 lemon
→ Chickpeas
20 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How-To:
01 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes, covered. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and golden.
03 - Stir in minced garlic, grated ginger, and chopped green chili if using. Cook for 1-2 minutes until fragrant.
04 - Add garam masala, ground cumin, ground coriander, turmeric, smoked paprika, and cayenne pepper if using. Stir continuously for 1 minute to toast the spices.
05 - Pour in crushed tomatoes, coconut milk, salt, and sugar or maple syrup. Stir well, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
06 - Add drained chickpeas to sauce and simmer for another 10 minutes to thicken the sauce and meld flavors.
07 - Stir in juice of half a lemon. Taste and adjust seasoning as needed.
08 - Serve chickpea tikka masala over prepared basmati rice. Garnish with fresh cilantro and lemon wedges.
# Expert Tips:
01 -
- The sauce is creamy and rich without any dairy, thanks to coconut milk working its quiet magic.
- Chickpeas soften into pillows that soak up every drop of spice and tomato flavor.
- It comes together in less than an hour, so you can get that restaurant-quality dinner on your table on a weeknight.
02 -
- Don't skip rinsing the rice or it'll be gluey. The clear water is your sign that you're done.
- Toast your spices for that minute before adding liquids. It's the difference between good and unforgettable.
- If your sauce seems too thin after the chickpeas, let it simmer a few minutes longer. It'll concentrate and cling to everything beautifully.
03 -
- Make a double batch and freeze it. The flavors deepen as it sits, and you'll be grateful for an easy dinner waiting in the freezer.
- If your sauce breaks or looks split, whisk in a splash more coconut milk and it'll come back together smoothly.