Veggie Tikka Masala with Chickpeas

Wow! This is one of my favorite completely plant-based meals. The star ingredients are turmeric and chickpeas. The anti-inflammatory antioxidants in turmeric support brain health and reduce the risk of chronic disease. Turmeric even has antiviral properties. Chickpeas are an excellent plant-based protein and are rich in fiber, iron, and vitamin B6. Chickpeas are also prebiotic, which promotes gut health.

The Veggie Tikka Masala pairs well with this Brown Rice with Turmeric Recipe.

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veggie tikka masala with chickpeas, over yellow rice — Veggie Chickpea Tikka Masala over Yellow Rice

Veggie Tikka Masala Recipe

Serves: 6

Ingredients

2 cups no sugar added tomato sauce
1 cup onion, chopped
4 cloves garlic, minced
1 Tablespoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Turmeric
1 cup scallions, chopped
4 oz. vegan cream cheese, softened (You can also use light cream cheese, but the recipe will no longer be vegan.)
1 cup mushrooms, sliced
1/4 cup capers
2 Tablespoons avocado oil
15.5 oz canned chickpeas

Instructions

Heat 2 Tablespoons avocado oil on medium-high heat for 1 minute.
Add chickpeas, mushrooms, onions, garlic, scallions, turmeric, capers, salt, and pepper to the sauce pan. Stir frequently for about 4 minutes.
Add in tomato sauce, honey, and vegan cream cheese. Stir for about 1 minute or until the cream cheese is well blended into the sauce.

*Serve over rice. I like serving this Chickpea Veggie Tikka Masala over this Brown Rice with Turmeric recipe. To make the Brown rice with Turmeric recipe vegan, use vegetable broth instead of chicken broth.

Veggie Tikka Masala with Chickpeas

Delicious, healthy veggie chickepea Tikka Masala

2 cups no sugar added tomato sauce
1 cup onion (chopped)
1 Tablespoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Turmeric
1 cup scallions (chopped)
4 ounces vegan cream cheese (softened)
1 cup mushrooms (sliced)
1/4 cup capers
2 Tablespoons avocado oil
15.5 ounced chickpeas (canned)

Heat 2 Tablespoons avocado oil on medium-high heat for 1 minute.
Add chickpeas, mushrooms, oinoms, garlic, scallions, turmeric, capers, salt, and pepper to the sauce pan. Stir frequently for about 4 minutes.
Add in tomato sauce, honey, and vegan cream cheese. Stir for about 1 minute or until the cream cheese is well blened into the sauce.

Main Course