Really Good Coconut Chickpea Rice
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! :)
Video
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.