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!
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
*The rice will be slightly creamy (like risotto).
Calories: 505kcal, Carbohydrates: 59g, Protein: 11g, Fat: 27g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Sodium: 335mg, Potassium: 508mg, Fiber: 7g, Sugar: 1g, Iron: 6mg
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