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Vegan Chickpea Tikka Masala | Bake to the roots

Vegan Chickpea Tikka Masala

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 01:00
  • Yield: 4
  • Category: Dinner
  • Cuisine: Indian


You love Chicken Tikka Masala? Well… maybe you should try the vegan version with chickpeas – so good!


For the chickpea tikka:
2-3 garlic cloves
1 piece of ginger (about 0.5 inches)
10.5 oz. (300g) chickpeas, cooked
1-2 tbsp. olive oil
1 tbsp. lemon juice
1/2 tsp. garam masala powder
1/2 tsp. chili powder
salt, pepper
For the rice:
7 oz. (200g) basmati rice
13.5 fl. oz. (400ml) water
some salt
For the tikka masala sauce:
1 small red onion
2-3 garlic cloves
1 piece of ginger (about 0.5 inches)
1-2 tbsp. olive oil
14 oz. (400g) diced tomatoes from a can
3.5 oz. (100g) raw cashews
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. chili powder
1 tsp. garam masala powder
salt, pepper
some chopped cilantro


1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Peel and chop the garlic finely. Peel the ginger and chop finely as well. Add both together with the cooked chickpeas, oil, and lemon juice to a large bowl and mix. Add the garam masala powder and chili powder, some salt, and pepper and mix until well combined. Spread evenly on the baking sheet and bake in the oven for about 25 minutes – stir them once or twice in between so they toast evenly.
2. Add the rice to a sieve and rinse with cold water until the water is not cloudy anymore. Add the water to a pot and bring to a boil. Add the rice and some salt, reduce the heat to low and cover – let the rice simmer for about 10 minutes. The water should disappear almost completely. As soon as the rice is cooked remove from the heat and let sit covered for 5-6 minutes.
3. While the chickpeas are toasting and the rice is cooking prepare the tikka masala sauce. Peel the onion and chop coarsely. Peel the garlic and cut in half. Peel the ginger and cut into slices. Add the oil to a large pot and heat up. Add the chopped onion, garlic, and ginger – cook until glossy for about 2-3 minutes. Add the tomatoes, cashews, cumin powder, coriander powder, chili powder, and garam masala powder and cook for 4-5 minutes over medium-high heat. Remove from the heat and blend everything with an immersion blender until smooth and creamy. Season with some salt and pepper to your liking and mix well. Reduce the heat and let simmer for another 6-8 minutes – add some water if the sauce gets too thick. Add the toasted chickpeas and mix them in. Garnish with some chopped cilantro and serve with the cooked rice.


Enjoy cooking!