About the Recipe
This Vegan Gluten-Free Chickpea Chana Masala with Coconut Rice is a delightful fusion of flavors and textures. The rich and aromatic chickpea curry pairs perfectly with the fragrant and creamy coconut rice. Packed with protein, fiber, and healthy fats, this dish provides a balanced and satisfying
meal for two. Enjoy the combination of Indian-inspired spices and coconut-infused rice, creating a satisfying and nourishing culinary experience.
Ingredients for Chickpea Chana Masala:
● 1 tablespoon coconut oil
● 1 small onion, finely chopped
● 2 cloves garlic, minced
● 1 teaspoon grated ginger
● 1 teaspoon ground cumin
● 1 teaspoon ground coriander
● 1/2 teaspoon turmeric powder
● 1/2 teaspoon paprika
● 1/4 teaspoon cayenne pepper (adjust to taste)
● 1 can (15 oz) chickpeas, drained and rinsed
● 1 can (14 oz) diced tomatoes
● 1/2 cup coconut milk
● Salt and pepper to taste
● Fresh cilantro, chopped (for garnish)
Ingredients for Coconut Rice:
● 1 cup white or brown jasmine rice
● 1 cup coconut milk
● 1 cup water
● 1/2 teaspoon salt
In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for the recommended time according to the rice variety (typically
about 15-20 minutes for white rice and 35-40 minutes for brown rice).
In a separate skillet, heat coconut oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Stir in ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper.
Add diced tomatoes and cook for 3-4 minutes until they start to soften.
Mix in the chickpeas and coconut milk. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Season the chickpea chana masala with salt and pepper to taste.
Serve the chickpea chana masala over a bed of coconut rice. Garnish with chopped fresh
● Protein: 12g
● Fats: 15g
● Fiber: 9g
● Carbohydrates: 60g
● Sugar: 5g
● Calories: 450