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Chickpea Tikka Masala

Last summer, when I was looking to add more easy, vegetarian meals into my family’s dinner rotation, I consulted my friend Kelly, the mastermind behind The Family Freezer. She sent me a version of Chickpea Tikka Masala that’s very similar to the one I included below, and I’ve been stocking my freezer with bags of it for busy weeknights ever since. I love that with chickpeas for protein, green peas for veggies and coconut milk for healthy fat, it’s a fully balanced meal all on its own. I like to serve it with Basmati or Jasmine rice.

Refreshing Dairy-Free Mango Lassis would be a fantastic accompaniment to this meal, especially if you’re serving it in the summertime.

This meal can be made into a freezer meal (see “Make it a freezer meal” instructions below.) To make freezer meal prep easier, I suggest investing in baggy stands to hold your freezer bags upright, and reusable freezer bags to cut down on single use plastics.

Please note: This post includes affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!

Chickpea Tikka Masala

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6



  • 2 13.5 ounce cans or boxes of garbanzo beans
  • 1 cup frozen peas
  • 1 small knob of ginger, minced
  • 1 15 ounce can of full-fat coconut milk
  • 1 15 ounce can of plain tomato sauce
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • ½ tsp cumin
  • ½ tsp onion powder
  • 1 tsp garlic salt


  • Place all ingredients into your slow cooker.
  • Cover and cook for four hours on low.

To make it a freezer meal:

  • Add all ingredients to a freezer-safe bag, remove as much air as possible, seal and freeze for up to 3 months. When you’re ready to serve it, defrost in the refrigerator and then follow steps 1 and 2 above.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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