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5 from 6 votes

One pan chickpea curry and rice bake

An easy dinner, prepared in minutes - just throw all the raw ingredients (including uncooked rice!) in a big baking dish, and bake. Chickpea curry and rice, done!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Becca Heyes


  • 150  (~ 2/3 cup) uncooked long-grain white rice
  • medium mushrooms,  diced fairly small
  • 400  tinned tomatoes  (~ 1 1/3 cups)
  • 400  tin chickpeas,  drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 bell pepper, diced (I used red)
  • 1 red onion, diced
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • Black pepper
  • 150  ml  (generous 1/2 cup) vegetable stock
  • To serve: fresh coriander (cilantro), and a dollop of plain yogurt, raita or mango chutney (optional)


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add all of the ingredients to a large baking dish (mine measured around 11 x 9 inches), and mix thoroughly. Remember the rice will expand as it cooks, so make sure the mixture doesn't completely fill the dish at this stage.
  • Cover the dish with foil, and bake for around an hour, or until the rice is fully cooked.
  • Serve with fresh coriander (cilantro), and a dollop of plain yogurt, raita or mango chutney, if desired.