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Masala Chickpeas with Brown Rice

Vegan, Plant-Based, Vegetarian, Dairy-Free, Gluten-Free

You don’t have to be vegan to enjoy plant-based meals. Maybe, that is an unpopular opinion, but there it is! This Masala Chickpeas with Brown Rice is a prime example of that. Protein packed chickpeas simmered in our delicious, flavorful, creamy Tikka Masala sauce make such a lovely dinner combo for any busy weeknight!

Guju Sauce Used: Tikka Masala Indian Sauce  

Source of Inspiration:

Our Tikka Masala Indian Sauce is amazing served with chickpeas and cilantro, and a side of fluffy brown rice. This is a perfect meal to prepare on a busy weeknight, bonus points if you can prepare your rice in a rice cooker or Instant Pot to save even more time! 

Servings: 4

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes


  • 1 cup dry brown rice (or 3 cups cooked)
  • 1 14.5-ounce can of chickpeas, drained & rinsed
  • 1 cup of Guju Tikka Masala Indian Sauce 
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • Optional: Toasted pita bread


  1. If cooking your brown rice, cook according to its instructions. If using cooked brown rice, make sure it is heated through.
  2. Add chickpeas to a small saucepan.
  3. Pour Guju Red Pepper Sauce in the saucepan and season with sea salt and black pepper. Stir well.
  4. Simmer until chickpeas and sauce are hot, about 5-7 minutes, stirring often. Stir in chopped cilantro. 
  5. Remove from the heat and serve immediately, with brown rice and optional toasted pita bread, storing any leftovers in the fridge in an airtight container for up to 5 days.
  6. Enjoy! 


Notes or about the recipe: Keep canned legumes in your pantry to create delicious meals such as this one. If you don’t have access to chickpeas, lentils make a great substitution!

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef
a vegan Indian infused meal for busy weeknights full of plant based protein
a dairy and gluten free meal ready in 15 minutes for busy weeknights

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