Ingredients:
1 cup White rice
1 can Chickpeas
1 can Tomato purée
1 pack of Seaweed (Nori)
2 cups Water
½ cup of Heavy cream
Crushed red pepper
Salt
Soy sauce
Turmeric
Coriander powder

Total cooking time:
30 mins

Recipe:

1. Thoroughly wash the rice around three times
2. Using a rice cooker, pour two times water for each cup of rice
3. While the rice is cooking, pour tomato purée in a medium sized pot over low to medium heat
4. After the purée has reduced by around half its volume, take off heat, mix with heavy cream. add in 2 tablespoons of salt, and 1 teaspoon of each spice, as well as 1 tablespoon soy sauce
5. Once thoroughly mixed, add the drained chickpeas and place back on the stove on low heat
6. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking
7. Place a sheet of seaweed over the plastic and use your hands (dipped in cold water) to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom
8. Arrange Channa Masala across the center of the rice
9. Lift the mat and roll over the Channa Masala once and press down
10. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll, moisten with a little water to help seal
11. Cut into smaller pieces with a large knife, and enjoy with soy sauce