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!

Course Main Course

Cuisine Middle Eastern

Keyword chickpeas, coconut rice, dinner, quick dinner, rice, weeknight dinner

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 505

Equipment

skillet

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

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.