Chickpea Tikka Masala Recipe
Chickpea Tikka Masala is a vegetarian twist on the classic Indian dish, featuring tender chickpeas simmered in a creamy and flavorful tomato-based sauce. This vegan-friendly recipe is rich in protein, fiber, and essential nutrients. Chickpea Tikka Masala is served with fluffy basmati rice or warm naan bread, making it a hearty and wholesome meal option. This easy-to-make dish is perfect for cozy dinners and gatherings, offering a taste of authentic Indian cuisine with a plant-based twist.
Ingredients
Chickpeas:
- 200 g about 1 cup dried chickpeas (Alternative: soak and cook 400-425 g chickpeas for the equivalent of 2 cans (15 oz each) chickpeas)
Spice Base:
- 30 ml 2 tablespoons olive oil (Alternative: any vegetable oil)
- 1 large onion finely chopped (about 150 g)
- 3 cloves garlic minced (about 9 g)
- 2.5 cm 1 inch ginger, grated (about 10 g)
- 400 g about 14 oz fresh tomatoes, pureed (Alternative: 1 can (14 oz) crushed tomatoes)
- 400 ml about 14 oz full-fat coconut milk (Alternative: 400 ml dairy cream for non-vegan version; for a raw alternative, blend 200 g soaked raw cashews with water)
- 15 g 1 tablespoon garam masala
- 5 g 1 teaspoon turmeric powder
- 5 g 1 teaspoon cumin powder
- 2.5 g ½ teaspoon chili powder (Adjust to taste)
- Salt to taste start with 1 tsp and adjust
Garnish and Serving:
- Fresh cilantro chopped, for garnish
- Lemon wedges for serving
- Rice or naan bread
Instructions
If Using Dried Chickpeas:
- Soak Overnight: Rinse the dried chickpeas under cold water to remove any debris. Then, soak them in a large bowl of water overnight.
- This is not just a step; it's a transformation, as the chickpeas absorb the water and begin to soften.
Cook the Chickpeas:
- Drain and rinse the soaked chickpeas. Transfer them to a large pot and cover them with fresh water, about 2 inches above the chickpeas.
- Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the chickpeas are tender. The journey from hard beans to soft, plump chickpeas is slow but rewarding. They're ready when you can easily mash them between your fingers.
- Once the chickpeas are cooked and tender, drain them and set them aside.
Prep the Base:
- Heat oil in a large pan over medium heat.
- Add the chopped onion, sautéing until it turns translucent and slightly golden. This is where the foundation of flavor begins.
Aromatics Unleashed:
- Stir in minced garlic and grated ginger to the onion mixture.
- Sauté for another minute until the aroma fills your kitchen.
Spice Symphony:
- Sprinkle in the garam masala, turmeric, cumin, and chili powder.
- Stir continuously for about 30 seconds. Toasting the spices this way releases their oils, magnifying their flavors and marrying them beautifully with the aromatics.
Simmering the Sauce:
- Pour in the crushed tomatoes and add salt.
- Let the mixture simmer on low heat for 10-15 minutes, stirring occasionally. The tomatoes break down and meld with the spices, forming the perfect masala sauce.
Chickpeas Dive In:
- Add the chickpeas to the sauce, mixing well to ensure they're fully coated.
- This step is crucial; it's where the chickpeas absorb the masala, becoming the star of the dish.
Creamy Transformation:
- Slowly stir in the coconut milk (or dairy cream), bringing the sauce to a gentle simmer.
- Let it cook for another 10 minutes, adjusting the heat as needed. The sauce will thicken slightly, enveloping the chickpeas in creamy goodness.
Taste Test:
- Taste your creation, adjusting the salt or chili as you see fit.
Garnish and Serve:
- Sprinkle chopped cilantro and onion rings over the top for a burst of freshness.
- Serve your Chickpea Tikka Masala hot, alongside rice or warm naan bread, with lemon wedges on the side for that extra zest.