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Top shot of chicpea tomato rice with kale and a side of yoghurt

Easy Tomato Rice with Chickpeas and Kale

This Chickpea Tomato Rice is a flavorful, one-pot dish featuring caramelized onions, aromatic spices, and a rich tomato-chickpea base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Fusion, Indian Fusion, Mediterranean, Middle Eastern
Servings 4
Calories 188 kcal

Ingredients
  

  • 2 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 2 Green Chili Peppers roughly chopped
  • 1 Sprig Curry Leaves about 6-7 leaves
  • 1 Onion thinly sliced
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Ground Red Chili optional, for extra heat
  • 1 can approximately 400 g/15 oz Chickpeas, drained and rinsed
  • 2 big Tomatoes chopped, or 200g (about 7 oz) Canned Tomatoes
  • 2 cups Cooked Rice leftover rice works great
  • A handful of Kale sub with Spinach, roughly chopped
  • Salt to taste
  • Fresh Coriander/Cilantro Leaves for garnish

Instructions
 

Prepare the Base:

  • Heat the oil in a large pot over medium heat.
  • Once hot, add the mustard seeds and wait for them to pop. This signals that the oil is perfectly flavored and ready for the next ingredients.
  • Add the green chilies and curry leaves to the pot.
  • Sauté them until they become fragrant and slightly crispy, infusing the oil with their aromatic flavors.
  • Add the thinly sliced onions to the pot. Sauté for about 6-7 minutes, or until they are golden brown and caramelized.
  • Stir in the turmeric and ground red chili (if using). Cook for another 30 seconds, allowing the spices to release their colors and flavors without burning.

Chickpeas and Tomatoes:

  • Add the chickpeas to the pot, stirring for about 30 seconds to coat them in the spices.
  • Follow with the chopped tomatoes (or canned tomatoes) and a pinch of salt.
  • Cover and let it cook until the tomatoes break down and meld with the chickpeas, creating a rich base.

Greens and Rice:

  • Once the tomatoes are cooked, stir in the kale (or spinach) until it wilts and becomes part of the mixture.
  • Add your leftover rice, stirring gently to combine everything. Ensure the rice is evenly coated with the tomato-chickpea mixture and heated through.
  • If the dish seems too wet, cook it a bit longer until you reach the desired consistency, or add more water if it's too dry.

Garnish and Serve:

  • Serve the chickpea tomato rice in bowls, garnished with fresh coriander or cilantro leaves for a burst of color and freshness and dollop of vegan yoghurt.

Nutrition

Calories: 188kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 18mgPotassium: 215mgFiber: 2gSugar: 3gVitamin A: 671IUVitamin C: 16mgCalcium: 24mgIron: 2mg
Keyword Chickpea Tomato and Kale Rice, Chickpea tomato rice with kale
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