Crispy Chickpea Tikka Masala Rice Bowl

Ingredients

• 1.5 cups cooked rice (white, basmati, or jasmine)
• 1 can (15 oz) canned chickpeas, drained and patted dry
• ¾ cup Greek yogurt
• 3 tbsp tikka masala spice paste (or curry powder + garam masala + paprika)
• ½ whole lime (juiced)
• ½ whole red onion, thinly sliced
• ¼ cup fresh cilantro, roughly chopped
• ½ cup coconut milk (light or full-fat)

Instructions

1. 1

   Toss chickpeas with 1 tbsp oil, salt, and black pepper on a sheet pan. Roast at 425°F for 12 minutes until edges are golden and crispy.

2. 2

   While chickpeas roast, whisk together yogurt, tikka masala paste, coconut milk, and lime juice in a bowl until smooth.

3. 3

   Heat 1 tbsp oil in a skillet over medium-high heat. Add red onion and cook until edges curl and char, about 3 minutes. Transfer to a plate.

4. 4

   Remove chickpeas from oven. Pour yogurt sauce over hot chickpeas and toss gently to coat. Return to oven for 2 minutes to warm through.

5. 5

   Divide rice between two bowls. Top each with half the sauced chickpeas, crispy onions, and fresh cilantro. Serve immediately.

Tools you’ll need

• sheet pan
• medium bowl
• whisk
• 12-inch skillet
• wooden spoon

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