Chickpea Tandoori w/ Risotto

BY : PUBLISHED : November 30th, 2013 UPDATED: August 18th, 2021

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!

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Chickpea Tandoori w/ Risotto

Margaret Chapman
This tandoori is super quick and easy, and the flavors can't be beat. It's filling and on a budget!
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 322 kcal
METHOD Stovetop
DIET Vegan

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!

Nutrition

Calories: 322kcalCarbohydrates: 62gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1198mgPotassium: 431mgFiber: 7gSugar: 4gVitamin A: 413IUVitamin C: 6mgCalcium: 49mgIron: 4mg
Keyword affordable, budget, cheap, chickpea tandoori, Clean, dinner, easy, indian, recipe, rice, risotto, tandoori, vegan, vegan risotto
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About Margaret Chapman

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