This Turmeric Coconut Rice with Crispy Chickpeas is a comforting, nutrient-packed meal that’s easy to make and bursting with flavor. The creamy richness of coconut rice is perfectly complemented by the vibrant color and earthy warmth of turmeric. Paired with crispy chickpeas seasoned with smoky paprika and cumin, this dish offers a satisfying combination of textures and tastes. Whether you’re looking for a quick weeknight dinner or a delicious meal prep option, this recipe is sure to become a staple. Serve it with naan, non-dairy yogurt, and lemon wedges for an irresistible plant-based meal.
Ingredients:
For the Coconut Rice:
- 1 cup white rice
- 1 (15-ounce) can coconut milk
- 1 cup water
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- Salt, to taste
- 1/2 lemon, juiced (plus more to taste)
- Chopped fresh parsley (with additional for garnish)
For the Chickpeas:
- 1 tablespoon oil
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- 1/2 lemon, juiced
For Serving:
- Naan
- Non-dairy yogurt
- Lemon wedges
Instructions:
- Cook the Coconut Rice:
- In a medium-sized pot, combine the white rice, coconut milk, water, turmeric, garlic powder, onion powder, pepper, and salt to taste.
- Stir well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover the pot and let it simmer for 15-20 minutes, or until the rice is soft and all the liquid has been absorbed.
- Once cooked, remove from heat, stir in the lemon juice, and fluff the rice with a fork.
- Taste and adjust the seasoning if needed. Set aside and keep warm.
- Prepare the Crispy Chickpeas:
- While the rice is cooking, heat the oil in a large skillet over medium heat.
- Add the drained chickpeas to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to crisp up.
- Stir in the smoked paprika, cumin, garlic powder, and salt to taste.
- Continue to cook for another 5-8 minutes until the chickpeas are golden and crispy.
- Remove from heat and squeeze the lemon juice over the crispy chickpeas for a bright finish.
- Serve:
- Serve the turmeric coconut rice in bowls, topped with crispy chickpeas.
- Garnish with freshly chopped parsley.
- Serve with warm naan, non-dairy yogurt, and lemon wedges on the side. Enjoy!
Conclusion:
This Turmeric Coconut Rice with Crispy Chickpeas is a beautifully balanced, flavorful meal that’s both nourishing and satisfying. The creamy, aromatic coconut rice, paired with crispy, spiced chickpeas, creates a perfect harmony of textures and tastes. It’s not only easy to prepare but also ideal for those seeking a wholesome, plant-based dish. Enjoy it with warm naan and cooling non-dairy yogurt for an unforgettable meal. Whether you’re cooking for yourself or impressing guests, this recipe is sure to deliver.
Turmeric Coconut Rice with Crispy Chickpeas: A Flavorful Vegan Delight
Ingredients
For the Coconut Rice:
- 1 cup white rice
- 1 15-ounce can coconut milk
- 1 cup water
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- Salt to taste
- 1/2 lemon juiced (plus more to taste)
- Chopped fresh parsley with additional for garnish
For the Chickpeas:
- 1 tablespoon oil
- 1 15-ounce can of chickpeas, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt to taste
- 1/2 lemon juiced
For Serving:
- Naan
- Non-dairy yogurt
- Lemon wedges
Instructions
Cook the Coconut Rice:
- In a medium-sized pot, combine the white rice, coconut milk, water, turmeric, garlic powder, onion powder, pepper, and salt to taste.
- Stir well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover the pot and let it simmer for 15-20 minutes, or until the rice is soft and all the liquid has been absorbed.
- Once cooked, remove from heat, stir in the lemon juice, and fluff the rice with a fork.
- Taste and adjust the seasoning if needed. Set aside and keep warm.
Prepare the Crispy Chickpeas:
- While the rice is cooking, heat the oil in a large skillet over medium heat.
- Add the drained chickpeas to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to crisp up.
- Stir in the smoked paprika, cumin, garlic powder, and salt to taste.
- Continue to cook for another 5-8 minutes until the chickpeas are golden and crispy.
- Remove from heat and squeeze the lemon juice over the crispy chickpeas for a bright finish.
Serve:
- Serve the turmeric coconut rice in bowls, topped with crispy chickpeas.
- Garnish with freshly chopped parsley.
- Serve with warm naan, non-dairy yogurt, and lemon wedges on the side. Enjoy!