Chickpea Tandoori & Risotto

Recipe: Tandoori From: Margaret Chapman atPlant Based on a Budget

Follow us onFacebook andTwitter!

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

I thought Id 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 do as you please! Its 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!





Elena Poensgen
Elena Poensgen1 years ago

Thank you

Jonathan Harper
Jonathan Harper2 years ago


Elena Poensgen
Elena Poensgen2 years ago

Thank you :)

Manuela C.
Manuela C3 years ago

Sounds very good!

Andrew Pawley
Past Member 3 years ago

Great sounding. I could happily eat that now.

JoAnn Paris
JoAnn Paris3 years ago

Looks like something I will try. Thanks.

Doris G.
Past Member 3 years ago

thank you, I def. will try it.

Tanya W.
Tanya W3 years ago


Elena T.
Elena Poensgen3 years ago

Thank you :)

Karen Martinez
Karen Martinez3 years ago

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