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Turmeric Coconut Rice with Crispy Chickpeas: A Flavorful Vegan Delight

Turmeric Coconut Rice with Crispy Chickpeas is aflavorful and wholesome vegan dish that combines creamy coconut rice infusedwith turmeric and crispy, spiced chickpeas. Serve with naan and non-dairyyogurt for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Global-inspired, vegan
Servings 4
Calories 400 kcal

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!

Nutrition

Calories: 400kcal
Keyword Coconut rice
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