Chickpea Tikka Masala

Yields 4

Preparation Time: 20 min
Cooking Time: 8 min


500 ml diced onion 2 cups
cloves of garlic, minced
5 ml grated fresh ginger 1 tsp
80 ml masala paste or curry paste 1/3 cup
750 ml canned chickpeas, rinsed and drained 3 cups
250 ml no salt added diced tomatoes 1 cup
500 ml plain Greek yogurt 2 cup
125 ml fresh cilantro 1/2 cup
pieces whole-wheat naan bread


Step 1
In a large non-stick frying pan over medium-high heat, stir onions for 3 minutes or until translucent in colour. Stir in garlic and ginger and cook for 30 seconds longer. Stir in masala paste and cook for 30 seconds. Stir in chickpeas and diced tomatoes, cook for 10 minutes. Take off the heat and slowly stir in yogurt.

Step 2
Serve in a bowl topped with cilantro and a half slice of toasted whole-wheat naan.


If you are not a fan of chickpeas, you can replace them with the same amount of chicken. This is a very versatile dish.
To add some heat to this dish, add ½ tsp (5 mL) of cayenne pepper.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 464
Fat / Lipides 10 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 603 mg
Carbohydrates / Glucides 67 g
Fiber / Fibres 12.7 g
Sugars / Sucres
Protein Protéines 28 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
25 %
Calcium / Calcium
Iron / Fer