Quick Coconut Curry Masala Chickpeas with Rice

Chickpeas, also known as garbanzo beans, are some of the best sources of plant-based protein and fiber.  We love them because they add flavour and texture to a variety of dishes, such as today’s Main Squeeze – Quick Coconut Curry Masala Chickpeas with Rice.   We braise the chickpeas with carrots in a slightly sweet and savoury coconut-based sauce, and serve them on top of a bed of brown rice.  This is an easy and quick recipe perfect for a weeknight when time is of the essence.

Serves: 4
Prep time: 10 mins
Cook time:  20 mins


1 398ml can chickpeas, drained
1 398ml can of tomatoes
1 400ml can of Cha’s Organic Curry Masala Coconut Milk
1 large yellow onion
2 large carrots
1 Tbsp olive oil
1 c brown or basmati rice  (dry measure)
sea salt (to taste)


  1. Prepare rice, according to directions on the package (use veggie stock instead of water for added flavour)
  2. In a blender, place, tomatoes, onion, and blend until pureed
  3. In a large saucepan, heat the olive oil over medium heat, and add tomato/onion puree, cook over medium heat for 10 mins, stirring occasionally
  4. Add in the tin of coconut milk, and stir well to combine
  5. Add in the chopped carrots, and chickpeas, and continue to cook over medium heat for another 10 mins, until carrots are tender
  6. Season with sea salt to taste
  7. Serve over a bed of rice

Enjoy chickpeas served over a bed of your favourite rice.  We love short grain brown rice or basmati!




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