Ingredients:

  • Basmati rice
  • 1 T olive oil
  • 1/4 cup yellow onion, diced
  • 1 T garam masala
  • 1 T tomato paste
  • 2 Tsp. fresh ginger, minced
  • 1/4 tsp. red pepper flakes
  • 2 – 15oz. cans chickpeas, rinsed and drained
  • 1 – 28oz. can crushed tomatoes
  • 1/2 cup vegan sour cream
  • 1/4 cup cilantro, chopped

Instructions:

  1. Begin by cooking rice according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onion and sauté 3-5 minutes, until softened.
  3. Add garam masala, tomato paste, ginger, red pepper flakes, chickpeas and crushed tomatoes. Stir well and bring to a boil. Reduce heat and allow to simmer, uncovered, 15-20 minutes.
  4. Remove from heat, fold in sour cream.
  5. Spoon prepared rice into serving bowls. Top with chickpeas, garnish with a sprinkling of cilantro, and serve warm.

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