Naan Sense Grocery
Tamarind Tomato Chickpeas with Cilantro Basmati
This is a simple, pantry-friendly chickpea meal with a bright sour edge from tamarind and a soft tomato base that cooks down into a cozy sauce. The yellow onion gives body, the garlic paste rounds it out, and the Kashmiri chili powder brings gentle warmth and color without taking over. The basmati rice stays plain and fragrant, finished with cilantro so it feels fresh next to the tangy chickpeas. Use cooked kabuli chana to keep this practical for a weeknight, or cook your own ahead of time. It is the kind of bowl that tastes full and satisfying without needing a long list of extras.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 3 cups cooked kabuli chana kabuli chanaShop Laxmi Kabuli Chana 4lbs
- 2 cups chopped tomato tomatoShop Deep Tomato 10.5 Oz
- 1 cup finely chopped yellow onion yellow onionShop Yellow Onion
- 2 teaspoons garlic paste garlic pasteShop Laxmi Garlic Paste 8 Oz
- 1 tablespoon tamarind paste tamarind pasteShop Pure Indian Foods – Tamarind Paste, Certified Organic – 11 oz
- 1 1/2 teaspoons cumin powder cumin powderShop Lizzat Cumin Powder (200g)
- 1 teaspoon Kashmiri chili powder Kashmiri chili powderShop Laxmi Kashmiri Chili Powder (200g)
- 1 1/2 cups basmati rice basmati riceShop Deep Basmati Rice 4lb
- 1/2 cup chopped cilantro cilantroShop Cilantro
- 1 1/2 teaspoons salt saltPantry basic
Let’s cook
- Rinse the basmati rice until the water runs mostly clear, then soak it in water for 10 minutes while you start the chickpeas.
- Set a wide pan over medium heat. Add the yellow onion with a small splash of water and cook for 6 to 8 minutes, stirring often, until softened and lightly golden at the edges.
- Stir in the garlic paste, cumin powder, and Kashmiri chili powder. Cook for 30 seconds, just until the spices smell warm, adding another spoonful of water if the pan looks dry.
- Add the tomato and 1 teaspoon of the salt. Cook for 8 to 10 minutes, stirring and pressing the tomato down, until it becomes thick and saucy.
- Stir in the tamarind paste and kabuli chana. Add 3/4 cup water, bring to a steady simmer, and cook for 12 to 15 minutes, until the chickpeas are coated in a tangy red sauce. Mash a few chickpeas against the pan to thicken it.
- Meanwhile, drain the basmati rice. Put it in a pot with 2 1/4 cups water and the remaining 1/2 teaspoon salt. Bring to a boil, cover, turn the heat low, and cook for 12 minutes.
- Turn off the rice and let it rest, covered, for 5 minutes. Fluff it gently with a fork, then fold in the cilantro.
- Taste the chickpeas and adjust the thickness by simmering a few minutes longer or adding a small splash of water. Serve the tamarind tomato chickpeas over the cilantro basmati.
If the tamarind tastes sharp, simmer the chickpeas a few extra minutes so the tomato can mellow it.