Go Back

Masala Chickpeas with Coconut Rice and Cheesy Garlic "Naan"

The COZIEST dinner of the season is here! Try this super simple Masala Chickpeas with Coconut Rice and Cheesy Garlic "Naan." It's sure to hit the spot.
Course Main Course, Stuff in a Bowl
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Author Brewing Happiness


Coconut Rice Ingredients:

  • 1 cup brown rice
  • 1 3/4 cups (1 can) full fat coconut milk
  • 2 cups coconut water
  • 1/2 teaspoon salt

Masala Chickpea Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 cup full fat coconut milk
  • ½ cup tomato sauce
  • 1 clove garlic, minced
  • 1 tablespoon coconut sugar
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 2 tablespoons flour

Cheesy Garlic "Naan" Ingredients:

  • 2-3 Flatout Harvest Wheat Stone Ground Wraps
  • 1 tablespoon ghee or coconut oil
  • 3 garlic cloves, minced
  • 1/2 cup shredded mozzarella


  • yogurt
  • cilantro
  • grilled paneer or halloumi cheese


  1. Start by adding all of your Coconut Rice ingredients to a large pot and heating over high heat until boiling. Once boiling, reduce heat to low, cover, and simmer like this for 50 minutes.
  2. When your rice has about 20 minutes left to cook, make your Masala Chickpeas. Start by adding your coconut milk and minced garlic to a large pan and bring to a simmer over medium high heat.
  3. Once simmering add in tomato sauce, coconut sugar, spices and flour. Whisk until there are no more clumps. Pour in your chickpeas, reduce heat and simmer on low for 10 minutes.
  4. While your rice and chickpeas are finishing up, make your "naan." Cut 2-3 Flatout Harvest Wheat Stone Ground Wraps into triangles.
  5. Heat a skillet over medium-low heat and add in ghee or coconut oil. Once hot, add in a few triangles at a time. Sprinkle mozzarella and garlic onto the face up side. Once the cheese begins to melt, flip your "naan" and cook for a minute or so, allowing the cheese to brown. Do this for all of your "naan" pieces.
  6. When everything is ready, divide your rice and chickpeas between 4-6 bowls, top with whatever extras you want and serve with Cheesy Garlic "Naan."
  7. EAT UP.