Chickpea Tandoori w/ Risotto

  • Yield : 4-5 cups
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m

So I talked about making this on my post for the $25 meal plan challenge a couple weeks back. I thought I’d do a formal post so you can go back to that plan and use this in place of dinners or in general make this and just love it – do as you please! It’s super simple and comes together fairly quickly.

For more recipes from Margaret, check out The Plant Philosophy!


  • 1 cup Risotto or Rice (dried, any grain is fine)
  • 2-3 cups Veggie Stock (broth or water is fine. amount depends on what grain you pick)
  • 15 oz. Chickpeas (1 can)
  • 1 cup Tomato Soup (or thin sauce)
  • 1/4 large Yellow Onion (in rings)
  • 2 tbsp Coconut Milk (or any non-dairy milk)
  • 1/2 tsp Tandoori Spice
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Lemon Pepper


Step 1

In a medium pot, cook your rice or risotto as instructed. Risotto takes about 3 cups liquid per 1 cup dried, rice is just a 2-1 ratio.

Step 2

In a large sauce pan, combine your tomato soup, chickpeas, seasonings and onion over a medium heat.

Step 3

After 20 minutes on medium, drop the heat to a simmer and stir in your coconut milk or any non-dairy milk. Let simmer for another 10 minutes or until thick.

Step 4

Serve hot over rice or risotto and enjoy!

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Comments (5)

  1. posted by Marie on November 30, 2013

    Thanks for the yummy recipe – what kind of tomato soup would you recommend ? I have my own tomatoes from the garden made into sauce in the freezer – think that would work?

    • posted by Margaret Chapman on December 6, 2013

      No problem Marie! I personally make one from scratch (recipe is up here too) and just freeze that in bulk batches, but really anything is fine. Even just some stewed tomatoes pureed. That would work great! 😀 Let me know how it comes out if you make it!

  2. posted by Sherry Patterson on December 2, 2013

    This sounds like a wonderful recipe – easy to prepare, and it looks delicious!

    • posted by Margaret Chapman on December 6, 2013

      Thanks so much Sherry! It’s a super filling & flavorful recipe I absolutely adore<3


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