Chickpea Masala with Rice
This recipe makes 4 servings for under $10.
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Gluten-free, Vegan
Servings
4servings
Servings
4servings
Ingredients
Chickpea Masala
  • 1/2cup long grain brown rice
  • 1/2cup long grain white rice
  • 3cups water, divided
  • 1 15 oz. can garbanzo beans
  • 2 medium carrots
  • 2Tbsp. Tikka Masala spices
  • 1/2can tomato paste
  • 1 13.5 oz. can coconut milk
  • 3whole green onions
  • 4large kale leaves with stems
  • 1pinch salt and pepper, to taste
Tikka Masala Spice Blend
  • 3Tbsp. coriander powder
  • 1 1/2Tbsp. paprika powder
  • 1tsp. cayenne pepper
  • 1tsp. turmeric powder
  • 1tsp. ground nutmeg
  • 1tsp. cardamom powder
  • 1tsp. garlic powder
  • 1tsp. ginger powder
  • 1Tbsp. cumin powder
  • 1tsp. salt and pepper, to taste
Instructions
Chickpea Masala
  1. Bring 2 1/2 cups of water to a boil. Add a pinch of salt and the brown rice. Stir, cover and simmer for 25 minutes while you prep your other ingredients.
  2. Wash and dry all produce. Remove root ends from green onions. Thinly slice both green tops and bulbs and keep separate. Cut carrots in half and slice into half-moons. Remove the stems from the kale by grabbing the stem and using your fingers to strip the leaf. Finely chop the stems and roughly chop the leaves. Drain garbanzo beans from can and rinse well.
  3. Heat oil over medium heat. Add green onion bulbs and sauté 1-2 min. Then, add Tikka spice blend and sauté another 1-2 min. until aromatic, stirring often to prevent spices from burning.
  4. Add carrots, garbanzo beans and tomato paste to pan and sauté another 2-3 min. until tomato paste begins to caramelize (turns brown and soft).
  5. Add chopped kale, coconut milk, 1/2 cup water and a pinch of salt and pepper. Stir until incorporated and bring to a simmer. Cook, simmering, for 20-25 min. to incorporate the flavors.
  6. Rice update: After 25 minutes, add the white rice and stir. If necessary, turn heat up just long enough to bring the mixture back to a boil, then turn down again to simmer for another 20 minutes. Once rice is cooked, fluff with a fork and return to pot to stay warm if it finishes before your masala.
  7. Serve masala over the rice, topped with the green onion tops to garnish.
Tikka Masala Spice Blend
  1. Pour all of the spices into a jar and shake or stir to combine. This will keep in an airtight container for 3 months in your cupboard or 6 months in your freezer.
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

Chickpea Masala with Rice
Print Recipe
This recipe makes 4 servings for under $10.
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Gluten-free, Vegan
Servings
4 servings
Servings
4 servings
Ingredients
Chickpea Masala
  • 1/2 cup long grain brown rice
  • 1/2 cup long grain white rice
  • 3 cups water, divided
  • 1 15 oz. can garbanzo beans
  • 2 medium carrots
  • 2 Tbsp. Tikka Masala spices
  • 1/2 can tomato paste
  • 1 13.5 oz. can coconut milk
  • 3 whole green onions
  • 4 large kale leaves with stems
  • 1 pinch salt and pepper, to taste
Tikka Masala Spice Blend
  • 3 Tbsp. coriander powder
  • 1 1/2 Tbsp. paprika powder
  • 1 tsp. cayenne pepper
  • 1 tsp. turmeric powder
  • 1 tsp. ground nutmeg
  • 1 tsp. cardamom powder
  • 1 tsp. garlic powder
  • 1 tsp. ginger powder
  • 1 Tbsp. cumin powder
  • 1 tsp. salt and pepper, to taste
Servings: servings
Units:
Instructions
Chickpea Masala
  1. Bring 2 1/2 cups of water to a boil. Add a pinch of salt and the brown rice. Stir, cover and simmer for 25 minutes while you prep your other ingredients.
  2. Wash and dry all produce. Remove root ends from green onions. Thinly slice both green tops and bulbs and keep separate. Cut carrots in half and slice into half-moons. Remove the stems from the kale by grabbing the stem and using your fingers to strip the leaf. Finely chop the stems and roughly chop the leaves. Drain garbanzo beans from can and rinse well.
  3. Heat oil over medium heat. Add green onion bulbs and sauté 1-2 min. Then, add Tikka spice blend and sauté another 1-2 min. until aromatic, stirring often to prevent spices from burning.
  4. Add carrots, garbanzo beans and tomato paste to pan and sauté another 2-3 min. until tomato paste begins to caramelize (turns brown and soft).
  5. Add chopped kale, coconut milk, 1/2 cup water and a pinch of salt and pepper. Stir until incorporated and bring to a simmer. Cook, simmering, for 20-25 min. to incorporate the flavors.
  6. Rice update: After 25 minutes, add the white rice and stir. If necessary, turn heat up just long enough to bring the mixture back to a boil, then turn down again to simmer for another 20 minutes. Once rice is cooked, fluff with a fork and return to pot to stay warm if it finishes before your masala.
  7. Serve masala over the rice, topped with the green onion tops to garnish.
Tikka Masala Spice Blend
  1. Pour all of the spices into a jar and shake or stir to combine. This will keep in an airtight container for 3 months in your cupboard or 6 months in your freezer.
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

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