Chickpea Tikka Masala

Chickpea Tikka Masala

This vegetarian take on the classic Indian dish is a rich and creamy tomato stew infused with aromatic spices and herbs. It’s an easy one pot dish that’s served topped with yogurt and cilantro.

1 hr total time

30 mins active time


Serves 4



  • 3 x 15 oz cans chickpeas
  • 1 tbsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • 2 oz ghee
  • 2 onions

    finely chopped

  • 2 cloves garlic


  • 1 tbsp finely grated ginger
  • ⅓ cup (3 oz) tomato paste
  • 3¼ cups (26 fl oz) tomato puree
  • 2 cups (16 fl oz) vegetable stock
  • 1 cup (8½ oz) plain yogurt


  • ½ cup (4 fl oz) heavy cream
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 tsp kosher salt
  • 1 tbsp white sugar
  • 5 oz baby spinach
  • 2 tbsp chopped cilantro


  • 1Rinse well and drain.
  • 2Combine the garam masala, coriander, cumin and cardamom.
  • 3Place the wire rack into position 8. Meanwhile, continue to the next step.
  • 4Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, or until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, or until fragrant.
  • 5Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the remaining ingredients listed below and bring to a boil. Cover.
  • 6Once preheated, place in the oven and start the timer.
  • 7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
  • 8Top with the remaining yogurt and sprinkle with cilantro.