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Chickpea Tikka Masala Over Rice

Ingredients

Metric


200 g ~ 1 cup rice
480 ml ~ 2 cups water
480 g ~ 2 cans cooked chickpeas

Sauce:
400 ml ~ 1 can chopped tomatoes
120 ml milk | soy, oat or cashew
70 g cashews
15 ml ~ 1 tbsp agave syrup

Salt & Spices:
1 tbsp paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric powder
1 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon
1 tsp salt
½ tsp ground cardamom
¼ tsp ground clove
¼ tsp ground black pepper


US


1 cup rice
2 cups water
16 oz ~ 2 cans cooked chickpeas

Sauce:
13 oz ~ 1 can chopped tomatoes
½ cup milk | soy, oat or cashew
½ cup cashews
1 tbsp agave syrup

Salt & Spices:
1 tbsp paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric powder
1 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon
1 tsp salt
½ tsp ground cardamom
¼ tsp ground clove
¼ tsp ground black pepper


MAKES4 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps


1Rinse rice really well under running water.
2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).
3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.
4In the meantime, make the sauce. Add chopped tomatoes, milk, cashews, agave syrup, salt and spices to a blender.
5Blend until smooth ~ 2 minutes and set aside.
6Pour the sauce into a large saucepan. Drain and rinse chickpeas. Add to the sauce.
7Mix to combine and bring to a simmer. Reduce heat to very low (induction #2), cover the saucepan with a lid and cook, stirring occasionally, for 5 minutes.
8Add cooked rice to plates.
9Top with chickpeas and sauce.
Nutritional Info
Makes 4 portions
510 Calories per portion
19g protein
82g carbohydrates
12g fiber
12g fat
High in Vitamins B1, B6, Folate, K
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
5.00 of 5 - 4 votes
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