One Pot Chickpea Tikka Masala
One Pot Chickpea Tikka Masala- an easy and nutritious meal made with warming spices, fire roasted tomatoes, fresh ginger and coconut milk. Just 30 minutes to make! (vegan + gluten-free)
I’ve been patiently waiting to share this recipe with you guys and it’s been driving me nuts! I made it a few months ago, before we left California, but with Thanksgiving themed recipes on the agenda I had to put it off for a while.
Then I tested it a final time in my new kitchen and was reminded of just how good it is. The blend of spices is so warming and the coconut milk mixed with the fire roasted tomatoes hits your tastebuds in all the right places. On top of that, it’s super easy to throw together and only requires one pot and 30 minutes to make!
Now can you see why I’m so excited for you guys to try it?
If you’ve never cooked with garam masala before, it combines a unique blend of pepper, cloves, cinnamon, nutmeg, cardamom and cumin. A little sweet and a little savory all in one.
I tend to enjoy more of the savory spices so I used just enough garam masala so that you can taste it among the rest of the seasonings. A traditional recipe might use more masala but you can always taste test it and add more if you prefer.
I also like to add a hint of smoked paprika and cayenne for a little warmth and complexity. Again, feel free to customize it to your liking and use more or less!
Before we get to the recipe, I feel the need to warn you that the ingredient list looks a bit lengthy. However, assuming you have a well stocked spice rack, you should already have most of it in your pantry.
I like to serve this with brown basmati rice, fresh cilantro and warm whole grain naan for a filling meal that’s perfect winter. I hope it helps keep your bellies full and your bodies warm!
One Pot Chickpea Tikka Masala
Yield: 4 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (approx. 1 and 1/2 cup)
- 1 teaspoon fine sea salt
- 2 jalapeños, cored and finely chopped
- 4-inches fresh ginger, minced (approx. 2 tablespoons)
- 4 garlic cloves, minced (approx. 2 tablespoons)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- pinch cayenne (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans diced fire roasted tomatoes*
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup unsweetened coconut milk
- brown basmati rice, plain dairy-free yogurt, fresh cilantro and warm naan for serving
In a large pot, warm the oil over medium heat. Add the onion and the salt, stir and cook for 3 minutes. Add the jalapeño, ginger, and garlic then cook for 2 minutes. Lastly, add the spices (garam masala, cumin, curry, paprika, cayenne) and the tomato paste then stir together and cook for 2 more minutes.
Pour the cans of diced tomatoes with their juices and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring intermittently.
Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until heated through. Serve warm with brown basmati rice, fresh cilantro, plain yogurt and naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
*I like to use 1 can of no salt added fire roasted tomatoes to help reduce the sodium content of the recipe.
Nutrition Facts are for 1/4th of recipe