Vegan Chickpea Tikka Masala

This dish is a vegan version of the classic Indian tikka masala, made with Chickpeas instead of chicken. It is just as delicious and flavourful, and can be served with rice or naan bread.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 cup water
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro


Heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, cumin, coriander, turmeric, cardamom, and cayenne, and cook until the onion is soft, about 5 minutes. Add the chickpeas, tomatoes, tomato paste, and water, and bring to a simmer. Cook until the chickpeas are very tender and the sauce has thickened, about 30 minutes.

Stir in the honey, vinegar, salt, and cilantro, and cook for 5 minutes more. Serve over rice or with naan bread.

Potential changes & improvements

You could add more or less cayenne pepper to taste. If you want a thicker sauce, you could add another can of chickpeas or some cooked lentils. For a bit of extra flavour, you could also stir in some chopped fresh mint or basil leaves at the end.

What other food it works well with

This dish goes well with rice or naan bread. It would also be good with some steamed broccoli or other vegetables on the side.

Common Mistakes

Be sure to drain and rinse the chickpeas before adding them to the pan. Otherwise, they will make the sauce too thick.

Nutritional Information

This recipe is vegan and gluten-free. Each serving has approximately 280 calories, 10 grams of fat, 40 grams of carbohydrates, and 12 grams of protein.

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