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Chickpeas in curry sauce are constantly, and rightly, gaining ground. They're simple, quickly cooked, frugal, nutritious and delicious! And luckily, vegan!

The main recipe, on which many modern versions are based, is Indian Chana Masala (or Chole Masala when using the variety of chole chickpeas, which are larger). The basis of the recipe is chickpeas and tomato sauce, onions and Indian spice blend.

Here, we follow the same base and make a very simple and super flavorful vegan version of it. It's a super quick and easy recipe to make.

So if you have rice and chickpeas, give it a try and we look forward to your comments!

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Photo of a plate with rice and chickpeas with red sauce on top. A vegan recipe of rice and chickpeas in curry and almond milk sauce called Chana Masala or Chole Masala).

Rice with chickpeas in curry sauce with almond milk

Chickpeas in curry sauce are constantly, and rightly, gaining ground. They're simple, quickly cooked, frugal, nutritious and delicious! And luckily, vegan!
5 from 4 votes
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Course: Main, Main Course, Street Food
Cuisine: Indian, Vegan
Keywords: basmati, chickpeas, fasting, garbanzo, legumes, quick, recipe, recipes, rice, simple, vegan, vegans, easy, economical, vegetarian, plantbased
Prep Time: 10 minutes
Cooking Time: 35 minutes
Soaking time: 8 hours
Total Time: 45 minutes
Servings: 6 portions
Calories: 2653kcal
Author: Thodoris Tibilis

Ingredients

  • cup chickpeas raw (about 4 cups boiled or canned)
  • 2 cups basmati rice
  • 2 tomatoes grated (or 400 g/14.1 oz tomato sauce)
  • 400 ml almond milk
  • ¼ cup extra virgin olive oil for sautéing
  • 2 onions finely chopped
  • 2 cloves garlic finely chopped
  • 2 tsp curry
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric powder (optional)
  • salt

Instructions

Chickpeas. If you use canned chickpeas, skip this step.

  • Soak the chickpeas from the night before.
  • Boil for 20 minutes over medium heat.

Rice

  • Put the rice in a strainer and rinse it.
  • In a medium pot, boil the rice with 4 cups of water. When it starts to boil, lower the temperature to very low, stir and cover. In about 10 minutes it'll be ready. Stir just 2-3 times so it doesn't get soggy.

Curry sauce

  • In a large frying pan, pour the olive oil and spices and heat to medium-high heat.
  • Once warm, add the onion and sauté for 2 minutes.
  • Then, add the chickpeas and garlic and sauté for another 2 minutes.
  • Finally, add the tomatoes and almond milk, lower the temperature and simmer for 10-15 minutes, until the sauce thickens.

Serving

  • Lay the rice on a shallow plate and spread the chickpeas on top.
  • Alternatively, serve in a bowl, where you'll divide it conceivably in half (in two semicircles), and add the rice in one half and the chickpeas in the other half. You may sprinkle some chopped parsley or fresh cilantro on top.

Notes

  1. If you want your chickpeas to be more aromatic, when you boil them add in the water ¼ tsp each of curry, cumin, and coriander.
  2. If you like you can also add peppers, green and red. Cut them into small bite-sized squares, and sauté them with the onion.

Nutrition Facts

Calories: 2653kcal | Carbohydrates: 513g | Protein: 92g | Fat: 27g | Saturated Fat: 3g | Sodium: 635mg | Potassium: 3955mg | Fiber: 66g | Sugar: 49g | Vitamin A: 2250IU | Vitamin C: 62mg | Calcium: 974mg | Iron: 24mg

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