Rice with chickpeas in curry sauce with almond milk

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).

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

Course Main, Main Course, Street Food

Cuisine Indian, Vegan

Keyword basmati, chickpeas, fasting, garbanzo, legumes, quick, recipe, recipes, rice, simple, vegan, vegans, easy, economical, vegetarian, plantbased

Prep Time 10

Cook Time 35

Soaking 8

Total Time 45

Servings portions

Calories 444kcal

Author Thodoris Tibilis

Ingredients

1½ 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 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

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.
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