• Prep Time:
  • Cooking Time: 30-minutes
  • Serves:

Chickpea Tikka Masala.

  • Recipe Submitted by on

Category: Dinner Party, Rice, Peppers, Tomatoes

 Ingredients List

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, peeled and diced
  • 4 garlic cloves, peeled and finely minced
  • 1 tablespoon Garam Masala
  • 2-inch piece of fresh ginger, grated
  • 1 fresh jalapeno pepper, stem and seeds removed, finely minced
  • 2 cans chickpeas (or 3½ cups cooked chickpeas) drained and rinsed in a colander
  • 2 cans (14.5 ounces each) petite diced tomatoes
  • 1 cup of full-fat coconut milk
  • 1 handful fresh cilantro leaves, coarsely chopped
  • Optional for serving:
  • hot cooked rice
  • additional fresh cilantro for garnish


1. Heat the olive oil in a large saucepan (2 quarts or larger) over medium heat. Add the diced onions and garlic and a pinch of salt and stir.

2. Sautee the onions and garlic until partly translucent and slightly browned around the edges, about 4 minutes. Stir in the Garam Masala, the grated ginger, and the minced jalapeno and cook for another minute, or until very fragrant.

3. Add in the chickpeas and diced tomatoes, bring to a boil, lower the heat and simmer for 15 minutes. Stir in the coconut milk and return to a simmer for 5 minutes. Remove from the heat and stir in the cilantro. Serve like a soup, over hot rice, or noodles, garnished with additional cilantro, if desired.

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