Tikka Masala Chickpea Bowl
Creamy, spiced chickpeas in a quick tomato-coconut sauce over fluffy rice, finished with cooling yogurt and crispy onions. A vegetarian weeknight winner that tastes like takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 1.5 cups cooked rice (jasmine or basmati)
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ¾ cup canned crushed tomatoes
- ½ cup coconut milk
- 3 tbsp tikka masala paste (store-bought)
- ½ cup Greek yogurt
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add tikka paste and cook, stirring, until fragrant, ~60 seconds.
- 2
Pour in crushed tomatoes and coconut milk. Stir well, then add chickpeas and a pinch of salt.
- 3
Simmer for 8 minutes, stirring occasionally, until sauce is thick and glossy.
- 4
Warm the cooked rice in a separate pot or microwave, ~2 minutes.
- 5
Divide rice between two bowls. Top each with spiced chickpeas, a dollop of yogurt, and a sprinkle of fresh cilantro.
Tools you’ll need
- large skillet (10-inch minimum)
- wooden spoon or silicone spatula
- pot or microwave (for rice)
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