Rice with coconut milk and tandoori chickpeas


  • 180 g rice
  • 400 ml coconut milk
  • 200 ml water (approx.)
  • 1 pinch of salt
  • 1 piece red pepper
  • 1 tomato
  • 1 onion
  • 200 g chickpeas
  • 1 c / p of tandoori masala
  • Salt and pepper to taste


In a pot, cook the rice with the coconut milk and a pinch of salt.

Don’t forget to stir the rice from time to time so that it doesn’t paste.

Meanwhile, chop the pepper, onion and tomato.

In a pan with a drop of oil, poach the onion.

At the moment When the onion is transparent, add the pepper, the tomato and half of the tandoori masala.

When the rice has consumed the coconut milk add water little by little until it finishes cooking (approximately 200 ml) .

To finish, add the chickpeas to the pan with the vegetables and the rest of the tandoori masala.

Stir for a few minutes so that everything comes together… et voilà!.

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