Chickpea Tandoori & Risotto

Recipe: Tandoori From: Margaret Chapman at†Plant Based on a Budget

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  • Yield :†4-5 cups
  • Servings :†4
  • Prep Time :†5m
  • Cook Time :†30m
  • Ready In :†35m

I thought Iíd 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 Ė do as you please! Itís super simple and comes together fairly quickly.


  • 1 cup Risotto or Rice (dried, any grain is fine)
  • 2-3 cups Veggie Stock (broth or water is fine. amount depends on what grain you pick)
  • 15 oz. Chickpeas (1 can)
  • 1 cup Tomato Soup (or thin sauce)
  • 1/4 large Yellow Onion (in rings)
  • 2 tbsp Coconut Milk (or any non-dairy milk)
  • 1/2 tsp Tandoori Spice
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Lemon Pepper


Step 1
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.
Step 2
In a large sauce pan, combine your tomato soup, chickpeas, seasonings and onion over a medium heat.
Step 3
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.
Step 4
Serve hot over rice or risotto and enjoy!




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Elena Poensgen
Elena Poensgen1 months ago

Thank you

Jonathan Harper
Jonathan Harperabout a year ago


Elena Poensgen
Elena Poensgenabout a year ago

Thank you :)

Manuela C.
Manuela C.1 years ago

Sounds very good!

Andrew Pawley
Past Member 1 years ago

Great sounding. I could happily eat that now.

JoAnn Paris
JoAnn Paris1 years ago

Looks like something I will try. Thanks.

Doris G.
Doris G.1 years ago

thank you, I def. will try it.

Tanya W.
Tanya W.1 years ago


Elena T.
Elena Poensgen1 years ago

Thank you :)

Karen Martinez
Karen Martinez1 years ago

Sounds good. Will have to try this. Wonder why Giovanna said it sounded better than what it turned out to be.