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Chickpea Tikka Masala


For the chickpeas

  • 2 cans chickpeas, drained

  • 2-3 garlic cloves, minced

  • ½ inch ginger, minced

  • ¾ tsp garam masala

  • ½ tsp chili powder

  • 1 tbsp lemon juice

  • salt to taste

For the sauce

  • 1 small onion, diced

  • 28 oz can diced tomatoes

  • 2-3 whole garlic cloves

  • ½ inch ginger, minced

  • ¼ cup raw cashews

  • 1 tsp cumin

  • 1 ½ tsp ground coriander

  • ½ tsp chili powder

  • 1 tsp garam masala

  • salt to taste


  1. Preheat oven to 400°.

  2. In a medium bowl, add and mix all the ingredients for the chickpeas. Spread mixture on a parchment or silicone mat covered baking sheet. Bake for 10 minutes. Stir and continue baking for 10 more minutes.

  3. Prepare the sauce while chickpeas are baking. Start by heating a large frying pan or skillet and adding the whole garlic cloves, ginger, and onion. Sauté for 2-3 minutes.

  4. Add diced tomatoes, cashews, cumin, and coriander. Cook on medium-high heat for 3-4 minutes.

  5. Transfer sauce mixture to a blender, and blend until smooth and creamy.

  6. Return mixture to stove and bring to a boil.

  7. Add garam masala, chili powder, and salt to taste. Remove from heat.

  8. Add roasted chickpeas and serve over brown rice.

*Recipe inspired by

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