Easy Masala Chickpea Bowl with Green beans, brown rice & Chana masala spice cream sauce. How to make Chickpeas spiced w/ Indian spices. Free of dairy, egg, corn, soy, gluten, nut, yeast,

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Bowl
  • Cuisine: fusion

Ingredients

For the spiced chickpeas:

  • 30 oz canned chickpeas or 3 cups cooked (divided)
  • 1/2 tsp oil (optional)
  • 1/2 tsp salt (less if the chickpeas were salted)
  • 1/2 tsp or less cayenne
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic
  • 1/2 tsp Chana Masala spice blend (or use garam masala + 1/8 tsp kala namak (Indian black salt))
  • 1 tbsp water
  • 1 tsp lemon juice

For the green beans:

  • 1.5 cups of chopped green beans
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp garam masala (or other spice blend)
  • 1 tbsp ketchup
  • 2 Tbsp water

For the chana masala spice chickpea cream sauce:

  • 1/2 cup chickpeas (from above)
  • 1/2 cup non dairy milk
  • 1/3 tsp salt
  • 3/4 to 1 tsp chana masala spice blend
  • 1/4 tsp cayenne
  • 1/2 tsp garlic
  • 1/8 to 1/4 tsp kala namak (or use lemon juice to taste)
  • 2 tbsp tomato ketchup
  • 1/4 tsp or more sugar (or use maple syrup to taste)

Other bowl additions:

  • Sliced grilled zucchini
  • Chopped juicy tomatoes or cherry tomatoes
  • crisp greens or lettuce
  • brown rice or other cooked grains
  • Avocado (optional)

Method

  1. Drain and wash the chickpeas. Remove 1/2 cup chickpeas and keep aside.
  2. Combine the remaining chickpeas, oil and spices and water in a skillet over medium heat. Cover and cook for 4 to 5 minutes. Add a dash of lemon juice. If you have amchoor (dry mango powder) add 1/4 to 1/2 tsp amchoor. Cover and let sit for a few minutes before transferring to serving bowl..
  3. In the same or different skillet, combine the green beans, salt, garlic, garam masala, ketchup and water. Mix. Cover and cook over medium heat for 6 to 8 minutes or until tender to preference.
  4. Blend the 1/2 cup of chickpeas with the rest of the ingredients under chickpea cream sauce until well blended. Taste and adjust salt, spice, sweet. Add more salt or spice blend if needed and adjust the non dairy milk to get preferred dressing consistency. The sauce should be slightly sweet, slightly sour, with an undertone of chana masala spice blend.
  5. Layer the bowl with the spicy chickpeas, green beans, greens of choice, roasted or raw veggies of choice, brown rice and a generous drizzle of the chickpea cream sauce. serve warm or cold. Sprinkle salt, pepper and lemon juice if needed.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.