Really Good Coconut Chickpea Rice
Another day, another meal—but this one’s a keeper. I’m excited to share a recipe that’s part of my go-to meals for weekdays: coconut rice with chickpeas and spinach.
It’s the perfect blend of delicious and nutritious, proving that balanced meals don’t have to be complicated. 🙂
Here’s a step by step video of the recipe:
📝 Ingredients I’ve used for this coconut chickpea rice
These are the ingredients I’ve used for this recipe:
- Basmati rice: 1 cup. It’s my go-to for most recipes due to its low starch content, which results in perfectly fluffy rice.
- Coconut milk: 1 cup, used instead of water to cook the rice. It makes the rice incredibly flavorful.
- Coconut oil: 1 tablespoon for a fragrant, coconut-y taste. If unavailable, substitute with a neutral-tasting oil.
- Onion: 1 onion, minced. Yellow or purple both work well.
- Garlic: 2 cloves, minced.
- Spices: a flavorful blend of 1 teaspoon of cumin, 1 teaspoon of ground coriander seeds, 1/2 teaspoon of chili flakes, and 1 teaspoon of turmeric.
- Chickpeas: 240 grams (typically one can’s worth).
- Spinach: 100 grams of nutrient-packed dark leafy greens.
- Salt: 1/2 teaspoon for the coconut rice, plus 1 teaspoon for the chickpeas and spinach.
- Almonds: a handful of almonds (equivalent to 25 grams), toasted and finely chopped, for a crunchy garnish.
- Fresh Parsley: 30-40 grams, finely chopped. It’s a must-have for added flavor.
- Lemon Juice: 3 tablespoons (about 1/2 a lemon) for a zesty kick.
👨🏻🍳 How to make this delicious coconut chickpea rice
The first step in this recipe was to soak the chickpeas and rice before moving on to the recipe itself.
I started by soaking the chickpeas for about 24 hours (overnight is also ok). This step softens the chickpeas, making them easier to cook and digest, but if you don’t have time, you can opt for canned chickpeas.
After soaking, I drained and rinsed the chickpeas thoroughly. I transferred them to a pot, poured plenty of water, and let them cook until the grains were soft. If you use a pressure cooker, that’s even better.
While the chickpeas were simmering, I turned my attention to the rice. I placed the rice in a bowl and covered it with fresh water, letting it soak for 30 minutes. This helps the rice to become fluffier and more evenly cooked. After soaking, I carefully rinsed the rice until the water ran clear, which served to remove any excess starch.
Once the rice was rinsed, I transferred it to a pot. Instead of using plain water, I poured in the coconut milk and added a pinch of salt. I stirred the mixture to ensure the salt was evenly distributed.
Next, I brought the coconut milk to a boil. As soon as it was boiling, I quickly turned the temperature down to low. Timing is crucial here—I let it cook gently for exactly 15 minutes with a lid.
When the 15 minutes were up, I turned off the heat completely but didn’t touch the lid. I left the rice to rest while I worked on the second part of the recipe. This resting period allowed the rice to absorb all the remaining liquid and become perfectly fluffy.
Next, I moved on to the main part of the dish. I added the chopped onion to a hot pan with coconut oil and watched as it sizzled and danced. The kitchen was filled with that wonderful aroma of onions cooking. I sautéed them until they were soft and golden, with their edges just starting to caramelize. Then, I folded in the minced garlic, which I sautéed gently until it softened and its aroma permeated the air.
Then came the spices – all at once. I tempered them for 30-60 seconds until their aromas were released, filling the kitchen with an exotic fragrance.
As the moisture from the onion and garlic dissipated, I added a splash of water to deglaze the pan. It sizzled dramatically, releasing all those delicious browned bits stuck to the bottom. I followed up with 1/2 a teaspoon of salt, stirring to distribute it evenly.
Next, I added the chickpeas. I sautéed them for about 5 minutes, letting them soak up all those wonderful flavors. Then came the spinach – it seemed like so much at first, but then they cooked down. I cooked it for 10-12 minutes, watching as it softened and reduced in size, turning a vibrant dark green.
Once the spinach had reduced, I added another 1/2 teaspoon of salt, stirred it through, and let it cook for an extra 2-3 minutes on low heat, before turning it off.
While the chickpeas and spinach were cooking, I quickly put a handful of almonds in the oven to toast at 180 °C (356 °F) for 8 to 10 minutes.
Finally, I added the chopped almonds and parsley as a garnish to the chickpeas and spinach, then squeezed in the juice of half a lemon (about 3 tablespoons), then stirred to evenly distribute all the flavors; and voilá, it was done.
To serve, I filled half of a bowl with the coconut rice and the other half with the chickpea and spinach mixture. The result was a pretty straightforward but delicious and nutritionally balanced meal.
💬 Questions people ask
Can I use other rice aside from basmati?
You can substitute with other long-grain rice varieties like jasmine, texmati, or regular long-grain white rice.
That said, basmati is often the best choice due to its lower starch content, which gives the rice a lighter, fluffier texture.
For how long can I store the leftovers in the fridge?
You can store the leftovers in the fridge for about 3 to 4 days.
Can I freeze the leftovers?
Yes, it can frozen for up to 3 months.
Is this recipe gluten-free?
Yes! All the ingredients are gluten-free.
Really Good Coconut Chickpea Rice
- Total Time: 40 minutes
- Yield: 2 people 1x
- Diet: Vegan
Description
My go-to recipe for weekdays: a delicious coconut chickpea rice. It’s a simple, flavorful, and nutritious meal that’s quick and easy to make.
Ingredients
- 1 cup of basmati rice
- 1 cup of coconut milk
- 1 tablespoon of coconut oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1/2 teaspoon of chili flakes
- 1 teaspoon of turmeric
- 240 grams of cooked chickpeas (about 1 can)
- 100 grams of spinach
- 1/2 teaspoon of salt (for rice) + 1 teaspoon salt (for chickpeas)
- A handful of almonds, toasted (optional), finely chopped (about 25 gr)
- 30–40 grams of fresh parsley, finely chopped
- 3 tablespoons of lemon juice (about 1/2 a lemon)
Instructions
- Soak the rice for 30 minutes, then rinse until the water runs clear. Cook it in coconut milk with 1/2 tsp of salt. Bring to a boil, reduce to low heat, and simmer for 15 minutes with a lid on. Let it rest, covered.
- Sauté the onion in coconut oil until soft and golden. Add minced garlic and cook until fragrant.
- Stir in cumin, ground coriander seeds, chili flakes, turmeric, and sauté for about 1 minute. Then deglaze the pan with a splash of water to release the browned bits. Season with 1/2 tsp of salt and stir.
- Add chickpeas and sauté for about 5 minutes. Toss in the spinach and cook until wilted and vibrant green. Season again with a little salt and let it cook for a few more minutes, before turning the heat off.
- Optionally, while the chickpeas and spinach are cooking, toast the almonds in the oven at 180 °C (356 °F) for 8 to 10 minutes.
- Add the chopped almonds, parsley, and lemon juice into the chickpeas and spinach and stir.
- Serve the coconut rice alongside the chickpea-spinach mixture, and enjoy! 🙂
Notes
- If you’re sensitive to spice, feel free to skip the chili flakes. That said, the amount used is mild, so if you enjoy a bit of heat, feel free to add more to your liking.
- Prep Time: 5 minutes
- Soak time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
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