Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread.
Tikka Masala Chickpeas
- 1 recipe Tikka Masala Sauce
- 2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained and rinsed
- 1 cup (240ml) water or plain unsweetened nondairy milk Salt, to taste
- 1 cup (30g) tightly packed baby spinach (optional) Dash cayenne
- Dash Garam Masala
- 1/4 cup (10g) chopped fresh cilantro
- Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.
- Cover the saucepan and bring the mixture to a boil, about 5 minutes.
- Add the salt.
- Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.
- Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne, garam masala, and cilantro.
- Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2 cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables, such as cauliflower, bell peppers, sweet potatoes, or zucchini.