Crispy Chickpea Tikka Masala Rice Bowl
Sheet-pan roasted chickpeas in spiced yogurt sauce poured over fluffy rice, topped with crispy onions and fresh cilantro. One pan, 25 minutes, restaurant-level flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss chickpeas with 1 tbsp oil, salt, and black pepper on a sheet pan. Roast at 425°F for 12 minutes until edges are golden and crispy.
Step 2
While chickpeas roast, whisk together yogurt, tikka masala paste, coconut milk, and lime juice in a bowl until smooth.
Step 3
Heat 1 tbsp oil in a skillet over medium-high heat. Add red onion and cook until edges curl and char, about 3 minutes. Transfer to a plate.
Step 4
Remove chickpeas from oven. Pour yogurt sauce over hot chickpeas and toss gently to coat. Return to oven for 2 minutes to warm through.
Step 5
Divide rice between two bowls. Top each with half the sauced chickpeas, crispy onions, and fresh cilantro. Serve immediately.
Tools you’ll need
- sheet pan
- medium bowl
- whisk
- 12-inch skillet
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
