Chickpea Tandoori w/ Risotto

This tandoori is super quick and easy, and the flavors can't be beat. It's filling and on a budget!

Course Dinner

Cuisine Indian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings servings

Calories 322kcal

Author Margaret Chapman

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)
¼ of a large Yellow Onion (in rings)
2 Tablespoons of Coconut Milk (or any non-dairy milk)
½ teaspoon of Tandoori Spice
½ teaspoon of Salt
¼ teaspoon of Garlic Powder
¼ teaspoon of Lemon Pepper

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!

Love this veganized dish. The flavor is great and plant-protein is so delicious.