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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.
Chickpea Tandoori w/ Risotto
Ingredients
- 1 cup of Risotto or Rice (dried, any grain is fine)
- 2-3 cups of Veggie Stock (broth or water is fine. amount depends on what grain you pick)
- 15 ounces of Chickpeas (1 can)
- 1 cup of Tomato Soup (or thin sauce)
- 1/4 of a large Yellow Onion (in rings)
- 2 Tablespoons of Coconut Milk (or any non-dairy milk)
- 1/2 teaspoon of Tandoori Spice
- 1/2 teaspoon of Salt
- 1/4 teaspoon of Garlic Powder
- 1/4 teaspoon of Lemon Pepper
Instructions
- 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.
- In a large sauce pan, combine your tomato soup, chickpeas, seasonings and onion over a medium heat.
- 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.
- Serve hot over rice or risotto and enjoy!
Notes
Nutrition
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