⁛ Masala & Lamb Balls ⁛

masala garbanzo

Masala Rice Bowl w/ Roasted Garbanzo Beans 


  • 1 can TJ’s Organic Garbanzo Beans, drained, rinsed and patted dry
  • 1 Tbsp TJ’s Olive Oil
  • 1/2 tsp TJ’s Sea Salt
  • 1/8 tsp TJ’s Cumin
  • 1/8 tsp TJ’s Smoked Paprika
  • Pinch TJ’s Red Cayenne Pepper
  • 1 1/2 cups TJ’s Basmati Rice
  • 2 TJ’s Zucchinis, diced
  • 1 package TJ’s Lamb Koftas with Masala Sauce
  • 1/2 jar TJ’s Masala Simmer Sauce, heated
  • 1/4 cup chopped TJ’s Cilantro
  • 3 Tbsp TJ’s Mango Ginger Chutney (optional)

Preheat oven to 400 degrees. Cover a baking sheet with tinfoil and set aside. To make the roasted garbanzo beans: In a medium bowl, combine garbanzo beans, olive oil, sea salt, cumin, paprika and cayenne pepper and mix until beans are well coated. Spread garbanzo beans in an even layer on the baking sheet and bake for about 30 minutes or until desired crispiness. Meanwhile, cook the rice according to package instructions. Next, saute the zucchini with a bit of oil, salt and pepper, then remove from heat and set aside. Finally, heat the lamb koftas and toss with masala sauce in a bowl then set aside. Assemble bowls with rice, garbanzo beans, zucchini and lamb then garnish with extra masala sauce, cilantro, and a dollop of mango chutney.

Serves: 3
Cooking Time: 40 Minutes



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