I love this recipe because it’s flavorful, healthy, and quick to make. The roasted chickpeas add a satisfying bite while the cashew-based tomato sauce creates a luscious, creamy texture without any dairy. It’s naturally gluten-free, vegan, and packed with protein. I can serve it with rice, naan, or even quinoa for a filling meal. Plus, it’s ready in just about 35 minutes, making it a go-to for busy evenings when I still want something warm and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For Chickpea Tikka 2 cup chickpeas cooked 2-3 garlic cloves finely minced ½” ginger finely minced ¾ teaspoon garam masala ½ tsp chili powder 1 tablespoon lemon juice ½ tablespoon oil salt to taste
For Tikka Masala Sauce 1 small onion cut in 8 pieces 4 medium tomatoes cut in quarters 2-3 garlic whole cloves ½” ginger peeled and cut into 2-3 pieces ¼ cup raw cashews 1 teaspoon cumin powder 1 ½ teaspoon coriander powder 2 teaspoon oil divided ½ teaspoon chili powder 1 teaspoon garam masala 1 cup water salt to taste
Directions
Roast the Chickpea Tikka: I preheat my oven to 400°F. In a mixing bowl, I combine cooked chickpeas, minced garlic and ginger, garam masala, chili powder, lemon juice, oil, and salt. I mix until everything is evenly coated. Then, I spread the chickpeas on a nonstick baking tray and bake for 10 minutes. I stir them with a spatula and bake for another 10 minutes until they’re slightly crispy and golden.
Prepare the Tikka Masala Sauce: While the chickpeas bake, I heat 1 teaspoon oil in a large skillet over medium heat. I add the garlic, ginger, and onion and cook until the onion becomes translucent, about 2–3 minutes. Then, I add the tomatoes and raw cashews, cooking until the tomatoes soften and form a sauce-like consistency, about 4–5 minutes.
I add cumin powder and coriander powder, mix well, and transfer the mixture to a blender with 1 cup water. I blend until smooth and creamy.
I heat the remaining 1 teaspoon oil in the same skillet on low heat. I add chili powder and cook briefly until fragrant, then pour in the blended tomato mixture.
I bring the sauce to a gentle boil, add garam masala and salt, and simmer covered for about 5 minutes.
Finally, I stir in the roasted chickpeas, garnish with fresh cilantro, and serve warm with basmati rice or naan bread.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Variations
I like adding vegetables such as bell peppers, spinach, or peas for extra texture and color. For a richer version, I sometimes stir in a splash of coconut milk toward the end for an even creamier sauce. If I’m craving more spice, I add a pinch of cayenne or extra chili powder. For a smoky depth, roasted tomatoes or a touch of smoked paprika work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat, adding a little water or broth to loosen the sauce if it thickens. It also freezes well—I let it cool completely, then store it in freezer-safe containers for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use canned chickpeas instead of cooked dry ones?
Yes, I often use canned chickpeas to save time. I rinse and drain them well before roasting.
What can I use instead of cashews for the sauce?
If I need a nut-free version, I replace cashews with sunflower seeds or a few tablespoons of coconut cream.
How do I make this recipe spicier?
I simply add more chili powder or a chopped green chili while sautéing the onions.
Can I skip roasting the chickpeas?
Roasting adds a lovely texture and depth, but if I’m short on time, I add the chickpeas directly to the sauce after rinsing and draining them.
What should I serve this with?
I usually serve it with basmati rice, jeera rice, or warm naan bread. It also pairs well with quinoa or couscous for a lighter option.
Can I make this ahead of time?
Yes, this dish actually tastes even better the next day as the flavors deepen. I reheat it gently before serving.
Can I add cream to make it richer?
While it’s vegan, I sometimes add a tablespoon or two of heavy cream or coconut milk for a more luxurious texture.
How can I make the sauce smoother?
Blending the sauce thoroughly with water or broth ensures it turns out velvety and smooth.
Can I use store-bought tikka masala paste?
If I’m short on time, I occasionally use a few tablespoons of store-bought tikka masala paste instead of blending fresh spices.
How long does it last in the fridge?
It keeps well for about 4 days when stored in an airtight container in the refrigerator.
Conclusion
I love how this vegetarian chickpea tikka masala brings all the warmth and depth of Indian cuisine into my kitchen without the heaviness. The roasted chickpeas soak up the creamy, spiced sauce beautifully, and every bite bursts with comforting flavors. It’s simple, nutritious, and endlessly adaptable—a perfect dish for when I want something both healthy and indulgent.
This Vegetarian Chickpea Tikka Masala is a flavorful and creamy plant-based twist on a classic Indian favorite. Roasted chickpeas are tossed in a rich, spiced tomato-cashew sauce, creating a wholesome and satisfying meal that’s naturally vegan and gluten-free.
Ingredients
For Chickpea Tikka:
2 cups cooked chickpeas
2–3 garlic cloves, finely minced
½ inch ginger, finely minced
¾ tsp garam masala
½ tsp chili powder
1 tbsp lemon juice
½ tbsp 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
¼ cup raw cashews
1 tsp cumin powder
1½ tsp coriander powder
2 tsp oil, divided
½ tsp chili powder
1 tsp garam masala
1 cup water
Salt, to taste
Instructions
Roast the chickpeas: Preheat oven to 400°F (200°C). In a bowl, mix chickpeas with minced garlic, ginger, garam masala, chili powder, lemon juice, oil, and salt. Spread on a baking sheet and roast for 10 minutes. Stir, then roast another 10 minutes until crisp and golden.
Prepare the sauce base: Heat 1 tsp oil in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until translucent (2–3 minutes). Add tomatoes and cashews; cook 4–5 minutes until softened.
Blend the sauce: Add cumin powder and coriander powder, then transfer mixture to a blender with 1 cup water. Blend until smooth and creamy.
Simmer the sauce: Heat the remaining 1 tsp oil in the same pan. Add chili powder and cook briefly until fragrant. Pour in the blended sauce, add garam masala and salt, and simmer for 5 minutes.
Combine and serve: Stir in the roasted chickpeas, cook for 2 minutes to absorb the sauce, and garnish with chopped cilantro. Serve warm with basmati rice or naan.
Notes
Use canned chickpeas for convenience; rinse and drain before roasting.
Add coconut milk for a creamier texture.
For extra heat, include a green chili or extra chili powder.
Substitute cashews with sunflower seeds for a nut-free version.
This dish thickens as it cools; add a splash of water when reheating.
