Let me let you in on a little secret… I’m the kind of girl who could eat Indian-inspired dishes all day, every day. Indian is the perfect cuisine for vegetarians and vegans because there are so many versatile and delicious meals that can be made with Indian ingredients! My husband and I recently bought the cookbook Indian-ish by Priya Krishna and I have been fascinated with her family’s recipes and meals. Her book inspired me to make this dish! I hope that you enjoy it as much as we do!
My favorite thing about this recipe is the powerful garlic, ginger, and tomato flavors. They bring the chickpeas to life! If you’re a fan of Indian food (and you probably are), you are going to love this recipe. When you make this dish, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it!
Chickpea Tikka Masala
- 45 oz canned chickpeas drained and rinsed
- 1 cup plain Greek yogurt
- ½ cup garlic-ginger paste
- 2 tsp salt
- ½ tsp black pepper ground
- 1 yellow onion sliced
- 2 Serrano peppers de-seeded and diced
- 6 oz tomato paste
- 1 tsp garam masala
- 2 tsp paprika
- 8 Roma tomatoes diced
- 15 oz coconut milk
- cauliflower rice or brown rice
- naan bread
- cilantro chopped
- Preheat oven to 450°F.
- Combine yogurt, garlic-ginger paste, salt, and black pepper with chickpeas in a medium-sized bowl. Stir until chickpeas are fully coated.
- Line a baking pan with parchment paper. Spread the coated chickpeas across the pan evenly. Bake for 20 minutes.
- In a large dutch oven, heat the onion and Serrano peppers over medium heat for 3-4 minutes, stirring occasionally. Add 1-2 tablespoons of water to the pan to keep the onions from sticking to the bottom of the pan.
- Add the tomato paste, Garam Masala, paprika, Roma tomatoes, and coconut milk. Bring to a simmer for about 10 minutes, until tomatoes are soft.
- Use an immersion blender to break up some of the tomatoes. Add baked chickpeas to the pot and stir well.
- Garnish with cilantro and serve hot with rice and naan bread.
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