(Vegan) Easy Chickpea Tikka Masala


Serves 8

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 two-inch piece of ginger, finely chopped

1 tablespoon Garam Masala

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper

3 (15 oz / 425 gr) cans chickpeas, drained and rinsed

2 (14.5 oz / 410 gr) cans diced tomatoes

1 can full fat coconut milk (I used BPA-free Natural Value)

1 teaspoon arrowroot powder or cornstarch

Salt to taste

Fresh chopped cilantro


Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and saute’ until translucent, about 6 minutes stirring every now and then. Add garlic and saute’ for 1 more minute.

Add ginger and spices and saute’ until fragrant, about 30 seconds.

Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.

Stir in coconut milk and simmer for 5 minutes.

In a small bowl whisk cornstarch with 2 tablespoons of water.

Stir in the chickpea mixture and cook for 5 more minutes or until the mixture has thickened.

Take a taste and adjust seasoning if needed.

Remove from the heat, sprinkle with chopped fresh cilantro and serve.