Literally meaning ‘spiced chickpeas’, this popular Indian and Pakistani dish’s beautiful aromatics will be filling your home today. If you think it smells delicious, wait until you taste it, Chef! Fluffy basmati rice, topped with golden pumpkin and crispy chickpeas are coated in a tomato-based masala sauce. Cooling raita and refreshing mint bring it all together.
Serving guide
Choose your portion size.
BOILING RICE
Preheat the oven to 200°C. Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE PUMPKIN
Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the Chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & Veggie STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt and ¾ of the mint. Season and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin has 10 minutes remaining, shift and scatter over the Chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the Onion until beginning to brown, 5-6 minutes (shifting occasionally). Add the Garlic, Chilli (to taste), and NOMU rub. Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the diluted stock. Simmer until thickened, 12-15 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the pumpkin and ¾ of the Chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy Chickpeas. Garnish with the remaining mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Preheat the oven to 200°C. Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE PUMPKIN
Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the Chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & Veggie STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt and ¾ of the mint. Season and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin has 10 minutes remaining, shift and scatter over the Chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the Onion until beginning to brown, 5-6 minutes (shifting occasionally). Add the Garlic, Chilli (to taste), and NOMU rub. Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the diluted stock. Simmer until thickened, 12-15 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the pumpkin and ¾ of the Chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy Chickpeas. Garnish with the remaining mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Preheat the oven to 200°C. Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE PUMPKIN
Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes. Place the Chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & Veggie STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt and ¾ of the mint. Season and set aside. Dilute the stock with 300ml [400ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin has 10 minutes remaining, shift and scatter over the Chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the Onion until beginning to brown, 7-8 minutes (shifting occasionally). Add the Garlic, Chilli (to taste), and NOMU rub. Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the diluted stock. Simmer until thickened, 15-20 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the pumpkin and ¾ of the Chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy Chickpeas. Garnish with the remaining mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Preheat the oven to 200°C. Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE PUMPKIN
Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes. Place the Chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & Veggie STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt and ¾ of the mint. Season and set aside. Dilute the stock with 300ml [400ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin has 10 minutes remaining, shift and scatter over the Chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the Onion until beginning to brown, 7-8 minutes (shifting occasionally). Add the Garlic, Chilli (to taste), and NOMU rub. Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the diluted stock. Simmer until thickened, 15-20 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the pumpkin and ¾ of the Chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy Chickpeas. Garnish with the remaining mint and serve with the raita on the side. Delicious and nutritious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.72
for 4 servings · R54.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- ButtaNutt Macadamia Nut Yoghurt
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chickpea Masala Bliss Bowl?
The preparation time for Chickpea Masala Bliss Bowl with brown rice & fresh mint is between 30 and 50 minutes.
What is the total time required to make Chickpea Masala Bliss Bowl with brown rice & fresh mint?
The total time required to make Chickpea Masala Bliss Bowl with brown rice & fresh mint is between 45 and 60 minutes.
How many servings does Chickpea Masala Bliss Bowl provide?
4 servings
What are the main ingredients in Chickpea Masala Bliss Bowl?
Brown Basmati Rice, ButtaNutt Macadamia Nut Yoghurt, Chickpeas, Chilli, Cucumber, Fresh Mint, Garlic, NOMU Indian Rub, Onion, Pumpkin Chunks, Tomato, Vegetable Stock
What is the nutritional information of Chickpea Masala Bliss Bowl?
Calories: 894, Carbs: 159 grams, Fat: grams, Protein: 30.4 grams, Sugar: 27.8 grams, Salt: 1450 grams
How do I prepare Chickpea Masala Bliss Bowl?
GET THOSE TASTE BUDS DANCING!: Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining mint and serve with the raita on the side. Delicious and nutritious! MASALA TIME: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the onion until beginning to brown, 5-6 minutes (shifting occasionally). Add the garlic, chilli (to taste), and NOMU rub. Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the diluted stock. Simmer until thickened, 12-15 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the pumpkin and ¾ of the chickpeas. Add a sweetener and season. GET THOSE CHICKPEAS CRISPY: When the pumpkin has 10 minutes remaining, shift and scatter over the chickpeas. Return to the oven for the remaining cooking time. MINTY RAITA & VEGGIE STOCK: Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the mint. Season and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water. ROAST THE PUMPKIN: Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside. BOILING RICE: Preheat the oven to 200°C. Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. Place the cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
What should be prepared from my kitchen to make Chickpea Masala Bliss Bowl?
Brown Basmati Rice, ButtaNutt Macadamia Nut Yoghurt, Chickpeas, Chilli, Cucumber, Fresh Mint, Garlic, NOMU Indian Rub, Onion, Pumpkin Chunks, Tomato, Vegetable Stock
How many calories does Chickpea Masala Bliss Bowl have?
894 calories
How much fat content does Chickpea Masala Bliss Bowl have?
grams