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Chickpea Indian Bowl

  • Yield: 4 servings 1x


This is one of those quick, throw together meals. Most of the ingredients are already in your pantry. Every time I make this meal I swear I’ll make naan in advance, but I always find myself hurriedly throwing this together. I guess that’s the beauty of this recipe.


  • Rice
  • 2 c. water
  • 1 tbsp. butter
  • dash of salt
  • 1 c. basmati
  • Chickpea Sauce
  • 1 tbsp. olive oil
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp. (heaping) curry
  • 1/2 tsp. cumin powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. coriander
  • 1 large can (28 oz.) diced tomatoes
  • 2 cans (15 oz.) chickpeas, drained
  • 1/3 c. half and half (or coconut milk)
  • salt, to taste
  • Garnish
  • squeeze of lime
  • plain greek yogurt
  • cilantro
  • sriracha


  1. Make rice. In a small saucepan, bring water, butter, and salt to a boil. Stir in basmati. Cover and turn heat to medium low. Cook for about 10-12 minutes or until liquid is absorbed. Remove from heat, keep lid on, and continue steaming until serving.
  2. Make sauce. In a large skillet, heat olive oil until warm. Add in onion and garlic, sautéing until translucent, about 5 minutes. Season with salt.
  3. Stir in spices and toast, about 1 minute.
  4. Add in tomatoes, chickpeas, and half and half. Season with salt to taste. Cook for another 15 minutes or so to allow flavor to develop. Taste and adjust seasonings if necessary.
  5. Garnish. Serve chickpeas over rice. Top with fresh lime, yogurt, cilantro, and sriracha.


• If/when you can swing it, homemade wheat naan pairs nicely with this dish.

• Lately we’ve been using Muir Glen Fire Roasted Tomatoes for extra flavor real quick.

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