About the Recipe
This Chickpea Tomato Sauce Over Rice is a simple yet flavorful dish packed with rich chickpeas and warm spices. This recipe is a nod to the classic Indian dish 'Chana Masala' with toned down flavors. Whether you keep it classic or add a touch of curry for extra depth, this dish is always satisfying.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
2 tbsp olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) chickpeas, drained and rinsed
1 can (28 oz) whole canned tomatoes, crushed by hand or with a spoon
1 tsp cumin
1/2 tsp paprika
1/2 tsp curry powder (optional, for extra depth)
salt and pepper to taste
2 cups cooked rice (for serving)
Preparation
Step 1 - Cook the rice
Add 1 cup rice and 1 cup water to a rice cooker or cook on stovetop.
Step 2 - Sauté the onion and garlic
Heat olive oil in a medium pot over medium heat. Add the chopped onion and minced garlic, cooking for 2 - 3 minutes until soft and translucent, stirring often to avoid burning.
Step 3 - Add the tomatoes
Pour in the crushed canned tomatoes and stir well. Season with cumin, paprika, and curry powder (if using), salt and pepper. Let it simmer for 5 minutes, stirring occasionally.
Step 4 - Add Chickpeas
Stir in the chickpeas, cooking for 3 - 5 minutes on a slow rolling boil. If the sauce thickens too much, add a splash of water or vegetable broth to loosen it.
Step 5 - Serve over rice
Serve the chickpea tomato sauce over warm cooked rice and enjoy!