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  • Writer's pictureThe Nourishing Kitchen


Updated: Oct 8, 2020

I don’t know about you but I am in great need of some comfort food. It’s officially autumn, which I love but the temperature feels like it’s dropped considerably and the rain…well let’s not talk about the rain. In greater news, it means spice, it means warming, it means comforting food is on the table! My love for Indian food is being shared through this vegan friendly, full of flavour chana masala.

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2


for chana masala

· 150g brown rice

· red onion

· 400g chickpeas

· red chilli

· 2 garlic cloves

· 2cm ginger

· 400ml tinned coconut milk

· 400g tinned tomatoes

· 1 tsp cumin

· 1 tsp garam masala

· ¼ tsp turmeric

· 100g spinach

for toppings

· 4 sprigs coriander

· 2 tbsp pumpkin seeds

other ingredients

· 2 tbsp olive oil

· salt


1. Place the brown rice in a saucepan of boiling water and cook according to packet instructions

2. In a large saucepan, heat 2 tbsp of olive oil on a low-medium heat

3. Add sliced red onion and garlic and cook for 2-3 minutes before adding diced chilli and grated ginger. Cook for a further 2 minutes

4. Add the spices and chickpeas to the saucepan and cook for another 2 minutes

5. Pour in the tinned tomatoes, coconut milk and a pinch of salt. Leave to simmer for 10 minutes

6. Stir the spinach into the chana masala

7. Drain the rice and serve into bowls. Top with the chana masala and the additional toppings ingredients

Enjoy, xx



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