Kelly JensenThis 10 minute pantry tikka masala recipe is a quick and simple indian food recipe, made with pantry staple ingredients you already have in your cupboards. Vegan & Gluten Free! Use cooked canned chickpeas for extra plant protein. This dish makes a fantastic (and wonderfully lazy) lunch or dinner, ready faster than takeout!
This Pantry Chana Masala with Canned Chickpeas Recipe Is:
- Warming
- Earthy
- Satisfying
- Creamy
- Comforting
- Ready in 10 minutes
- Vegan, gluten free, and dairy free!
What’s In This Pantry Staple Recipe Tikka Masala?
- No Salt Added Chickpeas: the staple of all chana dishes! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
That’s it! You can definitely add additional fresh veggies to this recipe, but I wanted to develop a quick and easy tikka masala recipe with what I had on hand. Since we are in the middle of COVID, our grocery deliveries are little slow and we don’t always have the fresh produce that we are used to in the fridge. This recipe is a simple way to have a healthy vegan meal that is ready in 10 minutes without any produce.
One of the BEST VeganPantry Canned Chickpea Recipes
This vegan canned chickpea masala recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
I rarely use canned beans in my recipes, as I prefer to cook them from scratch. While canned beans are super convenient, they are often loaded with sodium. I like to cook dried beans because they are easy to cook (especially in the Instant Pot), are incredibly cost efficient, and I can add seasoning or flavors to the beans while they cook. If you buy canned beans, I’d recommend using a no salt added variety.
How Do I Make This Pantry Chickpea Tikka Masala Recipe?
- In a medium pot, heat the chickpeas and tomatoes with their juices over low heat. Add the onion powder, garlic powder, and garam masala and bring to a boil (should take about 7 to 8 minutes).
- Reduce heat to low, and stir in the coconut milk and crushed red pepper flakes, if using. Taste and add salt and pepper if desired.
- Serve over cooked basmati rice or quinoa (both also are panry staple ingredients) and enjoy!
Want to Add Fresh Veggies to this Tikka Masala?
No prob! Some fantastic additions would be: bell pepper, fresh sliced onion, chopped garlic, sauteed spinach, or topped with a healthy handful of fresh cilantro.
Meal Prep Away!
Chickpea Tikka Masala is also great to meal prep, for even easier and more convenient meals throughout the week. You can simply double tis recipe and dish it up along side basmati rice, garlic naan, and a scoop of fresh vegetables (see above!)
Easy Weeknight Meals
This siple & easy chickpea tikka masala is what I call an “Easy Weeknight Meal” meaning on your table in under 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t hours to spend in the kitchen . I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
Other Healthy Pantry Recipe Ideas You’ll Love!
Raw Honey Granola Recipe (Gluten Free, Refined Sugar Free)
30 Minute Roasted Tomato Chickpea Soup Recipe (Vegan, Gluten Free)
Pumpkin Spice Bread (Vegan, Egg Free, Dairy Free)
Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)
The Best Bolognese Sauce (Vegan, Gluten Free, Low Sodium)
Get the Same Ingredients I Use For My Vegan & Gluten Free Pantry Chickpea Chana Masala Recipe:
As always, if you make this vegan &gluten free easy chicikpea tikka masala sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Pantry Chickpea Tikka Masala (Vegan, GF)
Ingredients
- 2 13.5 ounce cans No-Salt-Added Chickpeas drained
- 1 14 ounce can No-Salt-Added Diced Tomatoes with juice
- 1/2 cup roasted red peppers chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 cup unsweetened coconut milk
- Crushed Red Pepper Flakes Optional
Instructions
- In a medium pot, heat the chickpeas and tomatoes with their juices over low heat. Add the roasted red pepper, onion powder, garlic powder, and garam masala and bring to a boil (should take about 7 to 8 minutes).
- Reduce heat to low, and stir in the coconut milk and crushed red pepper flakes, if using. Taste and add salt and pepper if desired.
- Serve over cooked basmati rice or quinoa (both also are panry staple ingredients) and enjoy!
Notes
Save Money on Fresh Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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I have never tried cooking Indian food BUT will try this one