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Tomato & Rice stew with chickpeas, peas, and Indian spices in an Iron skillet with a wooden spoon and fresh tarragon leaves on one side of the pan

Indian Spiced Tomato & Rice Stew

Fragrant Garam Masala and cinnamon combined with tomatoes, rice, chickpeas, green peas, and fresh tarragon and basil come together in one delicious and healthy one pan stew. 

Course Entree, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 334 kcal
Author Linda Meyer


  • 1 white onion
  • 3 garlic cloves
  • 26 oz crushed tomatoes
  • 3 3/4 cups vegetable broth divided
  • 2 tbsp Harissa mild or hot
  • 1 tbsp fresh tarragon
  • 15 oz chickpeas
  • 1 cup uncooked basmati rice
  • 2 cups peas
  • Juice from ½ lime
  • 1 tbsp Garam Masala toasted
  • ¼ tsp cinnamon toasted
  • ¼ cup chopped basil plus more for garnishing
  • salt and pepper to taste


  1. In a small pan on medium heat, toast the Garam Masala and cinnamon until they release their oils and become fragrant. Stir often for approximately 2 minutes. Set aside.

  2. In a large skillet, heat 1/4 cup (60 ml) vegetable broth on medium-high heat. When the broth is bubbling, add the onions and turn the heat down to medium-low. Stir frequently and cook for approximately 15 minutes, or until they’re a light golden brown.  To prevent sticking, add more broth as needed. 

  3. Caramelizing the onion will give the dish a much richer flavor, so don’t skip this part.
  4. Once the onions are caramelized you can add the garlic and cook for two to three minutes, or until it becomes fragrant.
  5. Add the tomatoes, broth, Harissa, tarragon, chickpeas, rice, and peas and stir until they’re well combined and bring to a boil on medium-high heat. Once the sauce is boiling, reduce the heat to simmer and cover. Cook for approximately 20 to 30 minutes, or until the rice is chewy and tender, but still has a bite. You don’t want it to be mushy. Stir often to avoid sticking. If the liquid begins to evaporate too quickly, add more broth and reduce the temperature. This should be thick like a stew, not soupy.

  6. Stir in the lime juice, Garam Masala, cinnamon, and fresh basil until completely combined and cook for five minutes. Salt and pepper to taste.

  7. Garnish with basil leaves to make it even prettier before serving.

Recipe Notes

The Nutrition Facts are an estimate only. 


Nutrition Facts
Indian Spiced Tomato & Rice Stew
Amount Per Serving
Calories 334 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 826mg36%
Potassium 779mg22%
Carbohydrates 65g22%
Fiber 11g46%
Sugar 14g16%
Protein 13g26%
Vitamin A 1065IU21%
Vitamin C 34.5mg42%
Calcium 109mg11%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.