Chickpea Tikka Masala


I’m a big lover of indian food. I always order my indian food from the same place, and the other day I was really craving some. I didn’t have the money to order in, and I didn’t have any chicken to make some at home. So I decided to flex my vegan recipe muscles and make a vegan chickpea tikka masala in my crockpot! I already had all of the ingredients, so I decided to just go for it and give it a shot.

I was pleased with the outcome so I decided to shoot it and share it with all of you!

All of the ingredients needed for a crockpot chickpea tikka masala!

Now, for this chickpea tikka masala you have these options for the tomatoes and the chickpeas.

You can either drain and rinse the canned chickpeas and use a can of tomatoes with the juice, or you can use the juice from the chickpeas and use fresh tomatoes, peeled. I went with the second option!

Then all you need to do is toss everything into the crockpot and season to taste with salt and pepper. If you’d like to make this chickpea tikka masala a bit saucier, add a little bit of tomato paste and veggie broth to make it a bit saucier like traditional tikka masala!

This vegan version of tikka masala is made with chickpeas instead of chicken, shrimp, pork, or beef, and is super tasty! Chickpea tikka masala is great for yo!

You could add a teaspoon of tomato paste and 1/3 cup of vegetable broth. Mix that around and season to taste with salt and pepper and maybe add a dash of chili flakes too!

This chickpea tikka masala is so easy to make, that’s why I LOVE crockpots so much. Usually a greek yogurt is used, but I used a super thick coconut cream, and you can use any dairy free yogurt if you’d like this recipe vegan!

Cook for 3-4 hours on high or 6 hours on low! Then pour it over this delicious cauliflower rice recipe for a super low carb meal, or cook up some simple basmati rice! I made a simple cauliflower rice with riced cauliflower sautéed in garlic with coconut oil, and tossed in some frozen green peas and a dash of turmeric! Delicious!

This Chickpea Tikka Masala is so delicious you'll want to make it every day! Not to mention it's vegan, made in a crockpot, and good for you!

Top this tasty beauty with fresh cilantro and crushed red pepper! Delicious!

Vegan Chickpea Tikka Masala


  • - 1 can chickpeas, drained and rinsed if you're using canned tomatoes, or with the juice if you're using fresh tomatoes.
  • - 2 tablespoons garam masala
  • - Either 1 16 oz can of stewed whole tomatoes with the juice, or about 1 cup of peeled fresh tomatoes
  • - Cilantro
  • - 1/3 cup coconut cream
  • - 1 small jalapeño, finely diced
  • - 3 cloves garlic - minced
  • - 1 lime - juiced
  • - salt and pepper to taste


  1. Take all of your ingredients and throw them in the crockpot!
  2. Cook for 3 hours on high, or 6 hours on low.
  3. Top with fresh cilantro and serve over a bed of cauliflower rice or white rice.
  4. So simple, don't you just LOVE crockpot recipes!?

Crockpot Beef Stew


This crockpot beef stew is simple, healthy, and inexpensive! | | The Babbling Brooke

This crockpot beef stew reminds me of my childhood. Growing up my mom wasn’t a very big cook. My dad was a big fan of juicy chicken thighs, grilled steak, and fries. My mom only had two recipes she cooked, and cooked really well. One was spaghetti with meat sauce, and the other was a delicious, comforting beef stew!

In this recipe I opted for the crockpot because it’s a simple way to make your favorite slow cooked recipes, and all you have to do is throw all of the ingredients in, set the timer, and walk away!  The beef in this recipe is so tender while the veggies aren’t mushy or overdone. Everything in this recipe is perfectly done, and I’m so excited to share it with you!

Crockpot beef stew ingredients are quite elaborate | | The Babbling Brooke

The thing about stews is the preparation of the ingredients can take a bit of time! You have to chop your veggies and brown your meat, but thanks to the crockpot once that’s done…the rest of the cook time is completely inactive! All you have to do is push a button and wait! Not to mention, once the time is up the crockpot does an amazing job of keeping your meal warm!

The first thing I did was season my meat! I used 2 lbs of chuck beef, and diced it into cubes. I seasoned it with salt, pepper, chili flakes and smoked paprika. Heat up a cast iron skillet with a couple tablespoons of butter, and prepare to brown your meat!

The meat for the crockpot beef stew is the most important part! This will surely melt in your mouth. | The Babbling Brooke

Brown your meet on all sides in your cast iron skillet, but do not cook through! If you don’t have a cast iron skillet, don’t worry! A stainless still frying pan or even a nonstick can work! I like the cast iron because it really makes the beef browned on the outside and raw on the inside.

Sear your meat first for this crockpot beef stew. That way it'll be nice and tender. |

Once your meat is browned, about 2-3 minutes on each side (your skillet must be super hot for this!) you’ll add in your 1/3 cup of flour. You can use whole wheat flour, or even coconut flour.

Crockpot beef stew meat with flour.

Mix your flour in, and once that’s done you can start adding all of the crockpot beef stew ingredients into the crockpot!

Crockpot Beef Stew in the Crockpot

Once you’ve added your ingredients, pour in your 3 cups chicken broth and 2 cups of water, and season to taste with salt and pepper if you need it!

Cook on high for 3 hours and you’ve got an amazingly delicious crockpot beef stew for two, for the next couple of days!

One of the best crockpot beef stew recipes around! | | The Babbling Brooke

Crockpot Beef Stew

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 4-6 servings

Serving Size: 1 bowl


  • - 2 lbs chuck beef - cubed
  • - 4 roma tomatoes - peeled and cubed
  • - 1/2 medium yellow onion - diced
  • - 1/2 small red onion - diced
  • - 2 carrots - cut into rounds and halved
  • - 2 stalks of celery - cut into 2 inch pieces
  • - 3 red potatoes - cubed
  • - 2 tablespoons tomato paste
  • - 1/4 cup flour
  • - 2 tablespoons smoked paprika
  • - 1 tsp bay leaves, or one bay leaf
  • - Salt + Pepper to taste
  • - 4 cloves garlic - thinly sliced
  • - 2 tablespoons worcestire sauce
  • - 2 tablespoons butter
  • - 3 cups chicken broth
  • - 2 cups water


  1. First, melt 2 tablespoons of butter in a cast iron skillet on high heat.
  2. Mix the meat with salt, pepper, and 1 tablespoon of smoked paprika. Coat well and brown both sides.
  3. Add 1/4 cup of flour to the mixture and remove to a plate.
  4. Place all ingredients in a crockpot. Season to taste with salt and pepper
  5. Cook on high for 3-4 hours, or on low for 6-7 hours.