Turmeric Coconut Rice & Crispy Chickpeas
This Turmeric Coconut Rice & Crispy Chickpeas is an easy weeknight dinner or lunch. The rice is creamy & flavor packed and the chickpeas add a nice crunch!
To say I’m in love with this recipe is an understatement. It is sooooo freaking easy to make and is beyond comforting. This is one of those recipes that tastes like comfort in a bowl. The rice is rich and cozy. The chickpeas add some smokiness and a nice crunch. And it all comes together with the non-dairy yogurt, lemon juice and toasted naan. Absolutely delicious!
How to Make Turmeric Coconut Rice
This rice is super easy, but does require a little patience. Start by adding rice, coconut milk, water, turmeric, garlic powder, onion powder and pepper to a skillet. Stir until the coconut milk is smooth and bring to a boil. Cover, lower the heat, and simmer for 20 minutes.
Now, stop yourself before opening the lid! Remove the skillet from the heat and (without peeking) let it sit for another 10 minutes. It’s important that you don’t open the lid – we want to keep all of that steam in there.
After it has finished steaming, remove the lid, fluff with a fork and add lemon juice, salt & parsley to taste. This rice is super creamy – think risotto.
How to Make Crispy Chickpeas
While the rice is cooking, make the chickpeas. Heat some oil in another skillet over medium heat. Add the chickpeas, smoked paprika, cumin and garlic powder.
Stir to combine and cook until crispy (approx. 5 minutes). You want to let the chickpeas get a nice crust – they are extra tasty when they have a crispy crunch.
Add salt and lemon juice to taste. Lower the heat and set aside until ready to serve.
How to Serve
Now it is time to serve it up. Add rice to each bowl and top with chickpeas. Sprinkle on some extra parsley and add a dollop of non-dairy yogurt.
Toast some naan (no judgment if you add some garlic powder to the naan) and slice up some extra lemon wedges.
These bowls are seriously comforting and filling! If you have leftovers, the rice will firm up in the fridge overnight. But no worries, it will loosen up again when you reheat it.
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Did you Make this Recipe?
If you made Turmeric Coconut Rice & Crispy Chickpeas I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Turmeric Coconut Rice & Crispy Chickpeas
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
- fresh parsley chopped, plus more for serving
FOR THE CHICKPEAS
- 1 tablespoon oil
- 1 15-ounce can chickpeas drained and rinsed
- 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
Equipment
Instructions
- Add the rice, coconut milk, water, turmeric, garlic powder, onion powder and pepper to a skillet. Stir until the coconut milk is smooth and bring to a boil. Cover, lower the heat and simmer for 20 minutes. Remove from the heat (but don't open the lid) and allow to sit for another 10 minutes. Remove the lid, fluff with a fork and add salt, lemon juice & parsley to taste.*
- Meanwhile, heat the oil in another skillet over medium heat. Add the chickpeas, smoked paprika, cumin and garlic powder. Stir to combine and cook until crispy (approx. 5 minutes). Add salt and lemon juice to taste. Lower heat and set aside until ready to serve.
- To serve, add rice to each bowl and top with chickpeas, yogurt and more parsley. Add lemon wedges and toasted naan to the side.
Video
Notes
Loved this! Followed the recipe exactly, and everything was delicious! I served it with some vegan lemony yogurt and some toasted pita bread.
So glad you liked this Lauren!