Slow-Cooker Tandoori Rice Bowls with Chickpeas

Slow-Cooker Tandoori Rice Bowls with Chickpeas

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From: Everyday Slow Cooker

Using the chickpeas both in and on top of this rice bowl is a great way to stretch the ingredient; they cook and become soft in the slow cooker and also act as a toothsome topping. Don't skip the yogurt sauce—it adds the perfect cooling finish for the hot spices. Garnish with additional chopped fresh cilantro, if desired. To make this recipe gluten free, use gluten-free garam masala.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1¾ cups unsalted vegetable stock
  • 1 cup uncooked brown rice
  • 1 tablespoon olive oil
  • 1 tablespoon garam masala
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • ¾ teaspoon kosher salt
  • ⅓ cup chopped fresh cilantro
  • ½ cup plain whole-milk Greek yogurt
  • 1 tablespoon water
  • 2 teaspoons fresh lime juice (from 1 lime)
  • ½ teaspoon ground cumin
  • 1 cup sliced cucumber (from 1 medium cucumber)

Preparation

  • Prep

  • Ready In

  1. Stir together the tomatoes, stock, rice, olive oil, garam masala, ginger, garlic, half of the chickpeas, and ⅝ teaspoon of the salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the rice is tender and most of the liquid is absorbed, 4 to 5 hours.
  2. Stir in the cilantro. Stir together the yogurt, water, lime juice, cumin, and remaining ⅛ teaspoon salt in a bowl. Divide the rice mixture evenly among 4 bowls. Top each serving evenly with the cucumber, remaining half of the chickpeas, and the yogurt sauce.
  • Multicooker Directions: In Step 1, stir together the tomatoes, stock, rice, olive oil, garam masala, ginger, garlic, half of the chickpeas, and ⅝ teaspoon of the salt in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the rice is tender and most of the liquid is absorbed, about 5 hours. Complete Step 2.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 389 calories; 7 g fat(2 g sat); 8 g fiber; 65 g carbohydrates; 13 g protein; 8 g sugars; 0 g added sugars; 721 mg sodium;
  • Carbohydrate Servings:

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