Chickpea Tikka Masala


Prep time 10mins
Cook time 10mins
Serves or Makes: 2-3


  • 1 can chickpeas, strained
  • 1 1/ 2 cups vegetable broth
  • 1 cup coconut or almond milk
  • 1 tablespoons coconut oil
  • 1 cup rice (white, brown or wild)
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, grated finely
  • 3 tablespoons coconut sugar
  • 1 tablespoon ginger, freshly grated
  • For the Masala Spice Blend
  • 3 tablespoons cumin
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon curry powder
  • 3 teaspoon fresh cilantro (parsley as substitute)
  • 1/ 2 salt
  • 1/ 2 pepper
  • scallions for garnish


  • Step 1

    Cook rice following package instructions or as desired.

  • Step 2

    In a large pot on medium heat, add 2 tbsp coconut oil, and lightly fry carrot, ginger, onion and garlic for 5 minutes, or until tender and onion starts to lose its colour.

  • Step 3

    Add in half of masala spice blend, and stir frequently.

  • Step 4

    Once the mixture starts to stick to the sides and bottom of the pot, add in your coconut/almond milk and 1 cup of your vegetable broth. Save the remaining 1/2 cup vegetable broth for thinning out the sauce later on.

  • Step 5

    Season with coconut sugar and salt as desired. taste, and season to your preference.

  • Step 6

    For thick sauce texture, add 1/4 can of chickpeas directly into the pot, and begin to mash with a hand potato-masher. For thin, use hand blender and blend ingredients until smooth.

  • Step 7

    As the sauce begins to reduce, add in remaining masala spice blend, stir well, and add more liquid to achieve desired texture.

  • Step 8

    Once desired texture is achieved, transfer sauce to a large bowl, and use the remaining juices + 1 tbsp coconut oil to fry up the remaining chickpeas in the same pot used to make the sauce. fry lightly, and set aside.

  • Step 9

    For serving, add a generous bed of rice to a plate, top with your masala sauce, fried chickpeas, and freshly chopped scallions for garnish. Serve and enjoy!