Chickpea masala with brown rice
A tangy, deeply spiced chickpea masala served over nutty brown rice.
- Time50 min
- LevelEasy
- Costabout £0.88 a head
Ingredients
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Method
- 1
Cook the rice in boiling water for 25 minutes until tender. Drain.
25 min - 2
Meanwhile, soften the onion in the oil for 8 minutes. Add the garlic and ginger for 1 minute.
8 min - 3
Stir in the spices and cook for 1 minute.
- 4
Add the tomatoes and chickpeas. Simmer for 20 minutes, mashing a few chickpeas to thicken.
20 min - 5
Add the lemon and season. Scatter with coriander.
- 6
Serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.