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Chickpea Tikki Masala from Not Your Mama's Canning Book
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Chickpea Tikki Masala

Course: main dish
Servings: 4 servings
Author: Lauren Kelly


  • 1 tablespoon extra virgin olive oil
  • 4 cups cooked garbanzo beans drained and rinsed
  • Tikki Masala Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 large onions
  • 12 garlic cloves peeled and minced
  • 2 teaspoons salt
  • 3 tablespoons garam masala spice blend
  • 6 ince piece of ginger peeled and grated
  • 3 fresh jalapeño peppers stems and seeds removed, minced
  • 12 cups cored peeled, diced tomatoes (I used fire-roasted canned tomatoes)
  • 1 cup full fat coconut milk
  • cooked brown rice for serving
  • fresh cilantro chopped


  • In a large stockpot over medium heat, make the sauce by stirring together the olive oil, onions, garlic and salt.
  • Saute' until the onions are partially translucent and are light golden brown around the edges, about 8-10 minutes.
  • Sprinkle the garam masala over the onions and stir well.
  • Toast until the spice is fragrant and then stir in the ginger and jalapeño.
  • Stir and cook for 1 more minute. Add the tomatoes to the pot and stir well, raising the heat to medium-high.
  • Continue stirring until you bring the mixture to a boil. Take care to keep scraping the bottom of the pot to prevent scorching, and drop the heat to low.
  • Simmer for 10 minutes, stirring well frequently.
  • Heat the remaining olive oil in a 2 quart saucepan over medium heat.
  • Add the garbanzo beans and the Tikki Masala Sauce and bring to a simmer.
  • Reduce the heat to low and simmer for 10 minutes. Stir in the coconut milk until the sauce is an even color and cook just until hot all the way through.
  • Serve over brown rice and garnish with cilantro.