Patel's Chana Masala with Cumin Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant Indian chickpea curry simmered with aromatic spices, served over fluffy cumin-infused rice for a satisfying vegetarian meal. This Indian-inspired vegetarian recipe (gluten-free), ready in about 60 minutes, pairs chickpeas, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) chickpeas
• 1 large onion
• 2 medium tomatoes
• 1 tbsp ginger
• 3 cloves garlic
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 cup brown rice
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp salt

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Instructions

1. Step 1: Drain and rinse 2 cans (15 oz each) chickpeas, then set aside. Dice 1 large onion and 2 medium tomatoes into small pieces. Finely mince 1 tbsp ginger and 3 garlic cloves.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant. Add onions and sauté for 5 minutes until golden brown.
3. Step 3: Stir in minced ginger and garlic, then add 1/2 tsp turmeric, 1 tsp salt, and 2 medium diced tomatoes. Cook for 4 minutes until tomatoes break down and form a thick base.
4. Step 4: Add drained chickpeas, 1/2 cup coconut milk, and 1 tsp garam masala. Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and sauce thickens.
5. Step 5: While curry simmers, cook 1 cup brown rice in 2 cups water for 25 minutes until tender. Fluff with a fork and mix in a pinch of cumin for extra flavor.