This Vegan Tandoori Chickpeas recipe is inspired by the very popular Indian dish. This version is made entirely from scratch with just a few ingredients and a simple cooking method. Enjoy over creamy risotto with fresh cilantro or herbs of choice in just 30 minutes!
2-3cupsof veggie stock(broth or water is fine. Amount depends on what grain you pick)
1cupof tomato soup (or thin sauce)
15ouncesof chickpeas (1 can)
½ teaspoonof tandoori spice
½ teaspoonof salt
¼ teaspoonof garlic powder
¼ teaspoonof lemon pepper
¼ of a large yellow onion (in rings)
2tablespoonsof coconut milk(or any non-dairy milk)
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 saucepan, combine your tomato soup, chickpeas, seasonings, and onion over 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
Start with cooked chickpeas. If you are using dried chickpeas, they must be cooked ahead of time. There is not enough liquid in the recipe for the chickpeas to cook directly in the pan.
Marinade the chickpeas in advance, if desired. Authentic tandoori recipes typically call for marinating the protein in yogurt and spices before cooking in the tandoor. If you'd like to marinate the chickpeas in the spice and tomato soup mixture for up to 24 hours before starting this recipe, feel free!
Adjust the spices to taste. Everyone's spice preference will be different. Adjust the tandoori spice and salt to taste.