Tomato Chickpeas with Rice and Veggies

I often have these tomato chickpeas for lunch with a salad, they add some plant based protein to the meal as well as different textures and a bit of substance.

Tonight the kids and I had it with rice and veggies and sprinkled with fresh flat leaf parsley, a bit of a deconstructed buddha bowl I suppose. The recipe has just enough flavour for the kids but I do up the chilli flakes and the seasoning for me. I also love a good drizzle of cashew cream on top (of most things actually!)


This batch makes about 6-8 portions so you can either freeze for another week or keep in the fridge for lunches over the next few days (my preferred option!).

My little lady stirs the chickpeas into the rice and gobbles it up. Lovely.


Served on our gorgeous stainless steel Kiddobloom tableware (


Tomato Chickpeas with Rice and Veggies

  • Servings: 8
  • Difficulty: easy
  • Print


  • Dollop coconut oil
  • 1/2 onion finely chopped
  • 1/4 tsp chopped garlic
  • 1 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 2 cans chickpeas drained
  • 1 cup tomato passata
  • 3/4 cup coconut milk


  1. Melt oil in large pan then soften the onions for 5 minutes or so.
  2. Add the garlic ginger, cumin, coriander and paprika, stir to coat and leave to cook for a couple of minutes.
  3. Add the chickpeas, passata and coconut milk, stir to combine and bring to the boil.
  4. Simmer for around 20 minutes. Can serve immediately or keep in the fridge for 3 days / freezer for a month or so and reheat before serving.