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Chickpea Tandoori & Risotto

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.

Ingredients

  • 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

Method:

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!

 

 

 

Read more: All recipes, Eating for Health, Entrees, Side Dishes, Uncategorized, Vegan, Vegetarian, , , , , , , , , , , ,

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54 comments

+ add your own
5:47AM PST on Dec 15, 2013

Sounds very good!

2:28AM PST on Dec 13, 2013

Great sounding. I could happily eat that now.

7:42AM PST on Dec 11, 2013

Looks like something I will try. Thanks.

5:26AM PST on Dec 10, 2013

thank you, I def. will try it.

4:24AM PST on Dec 10, 2013

Thanks.

1:14AM PST on Dec 10, 2013

Thank you :)

4:20AM PST on Dec 9, 2013

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

3:26AM PST on Dec 9, 2013

Will cook today :)
Thanks!

1:54PM PST on Dec 8, 2013

I'll definately give it a try.
I'm running out of ideas, having gone vegetarian.
I seem to be living on rice, and potatoes. ^_^

6:48AM PST on Dec 8, 2013

Tried this today. My Mom liked it, and unless she wants it again I won't be doing this again. It sounded much better than what it delivered. The recipe as it stands (and if you follow the tomato soup recipe linked to it) is not too light, the result is nothing to write about. It is rather fast though, especially if you've got leftover tomato soup (or you're using canned one, I guess).

One thing I'd like to ask: Why call this risotto? Risotto is a dish itself, not a kind of rice. That you generally use one of 3 kinds of rice (most people know of Arborio) doesn't mean any dish cooked with these rices doesn't make the dish automatically a risotto. This is just plain boiled rice and using "risotto" rice just make sthe dish richer in sugars/starches, so longer grain would be even healthier and lighter.

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