Chickpea Masala

Chickpea Masala

Serves 4-6


2 cans garbanzo beans

1 Can coconut cream

1 Can fire roasted tomatoes

1 large white onion, chopped

2 Tbsp vegetable or canola oil

1 Tbsp ginger, minced

3 cloves of garlic, minced

2 ½ tsp garam masala by Frontier Co-op

1 tsp salt

Juice of half a lime

A few dashes of cayenne pepper

Basmati rice

1 ½ C rice (follow instructions)

2 C water

¼ tsp salt


Fresh cilantro, chopped


  • Place oil in a medium sized pot on high heat. Once hot add the chopped onion and sauté. Once softened and golden (about 5-7 minutes) add garlic and ginger and mix for 1-2 minutes.
  • Add the fire roasted tomatoes.
  • Add the coconut cream.
  • Strain the garbanzo beans, rinse under water, and add to the pot.
  • After mixing thoroughly, set to medium heat for about 5-7 minutes.
  • Add the garam masala, salt, lime juice, and cayenne pepper, mix well, and set to simmer for about 15-20 minutes until flavors have well dispersed throughout the pot.
  • In the meantime, prepare your rice, follow the instructions on your pack.
  • Once ready, turn off heat for both the rice and masala, place rice in a bowl and top with a generous portion of the Chickpea Masala with a garnish of fresh cilantro. Enjoy!


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