Garbanzo Bean Tikka Masala

It was not long ago, when I was starting to get into a rut with my vegetarian diet.  I needed something a bit more fun & exciting..  New favors…not the same ol’ vegetable recipes day in and day out.  I wanted to experiment with more ingredients, new spices ( which I was always intimidated by), and different textures.  Little did I know, there were literally thousands of dished waiting to be made.  I was watching some cooking show on a food channel here in Spain, where a chef goes to different restaurants, tries their food, and fixes up the place.  I remember seeing an episode where he goes to an Indian Restaurant, and he was raving about the herbs and spices, so I knew then and there, I needed to search for a vegetarian recipe using those spices.  I could not even pronounce half of them, but what the heck did I have to lose?!  I marched by butt to the store, and searched.  It was like a scavenger hunt.  I felt like I was on the game show, Supermarket Sweep…( that show was so great, I miss it).  I bought all of the spices known to Indian cuisine, transformed a dish that normally has chicken and heavy cream, and veganized it.  It is just healthier that way in my books.  Now, I am seriously excited to share it!!  If I have any words of advice here, do NOT be scared of new flavors, textures, and spices.  They just might end up being the same ingredients of your new favorite dishes!

Saute up the garlic and onions with the olive oil, until they are fragrant and translucent.
Add the spices and ginger. Mix well until fragrant. Add the beans and the tomatoes and bring to a boil. Lower the heat and let it simmer for about 15 minutes.
Add the coconut milk, and let it simmer for 5 minutes. Stir the flour into the mixture, and stir until the sauce has thickened. Remove from the heat. Garnish with fresh cilantro, and serve with basmati rice.

Garbanzo Bean Tikka Masala
Serves 4
A creamy healthy and vegan alternative to the typical chicken version. You will not even miss it!
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 can full fat coconut milk
  2. 2 can diced tomatoes
  3. 3 cans of chickpeas ( washed, rinsed and drained) or 425 grams if frozen
  4. 2 tbsp olive oil
  5. 1" piece of ginger ( finely minced)
  6. 2 garlic cloves minced
  7. 1 onion ( chopped)
  8. 1 bunch fresh cilantro
  9. 1/2 tsp cayenne pepper
  10. 1 tbsp garam masala
  11. 2 tsp smoked paprika
  12. 2 tsp tumeric
  13. 2 tsp ground cumin
  14. 1 tsp flour
  15. salt to taste
  1. In a large sauce pan, heat up olive oil, and add garlic and onions until fragrant
  2. Add all of the spices and ginger about 30 seconds
  3. Add garbanzo beans and diced tomatoes, and bring to a boil. Then lower the heat, and let it simmer for 15 minutes
  4. Slowly stir in the coconut milk, and let it simmer for 5 minutes
  5. Add 1 tsp flour to thicken
  6. add salt as needed
  7. remove from heat, garnish with cilantro and Basmati Rice

Leave a Reply

Your email address will not be published. Required fields are marked *