Creamiest coconut chickpeas with rice is a dish that shines with comforting warmth and rich flavors. I stumbled upon this recipe on a cozy evening, when I was craving something hearty yet wholesome. This vegan creation brings together the creaminess of coconut and the nuttiness of chickpeas, served over fluffy rice – it’s truly comfort in a bowl.
The best part? It’s not just delicious; it’s incredibly quick to throw together and perfect for busy weeknights or meal prepping for the week ahead.
Why you’ll love cream coconut chickpeas with rice
- Quick to prepare, ready in under 30 minutes
- Packed with protein and fiber for a filling meal
- Creamy texture that soothes and satisfies
- Versatile for different diets and preferences
- Great for meal prep; stores well for leftovers
What ingredients do I need for cream coconut chickpeas with rice?
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 cup rice (white or brown)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Spices: curry powder, cumin, turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Ingredient notes & swaps:
- Chickpeas can be replaced with lentils for a different texture.
- Any rice can work; quinoa is a good gluten-free alternative.
- Feel free to adjust spices based on your heat preference.
How do I make cream coconut chickpeas with rice step-by-step?
Start by cooking the rice according to package instructions. In a skillet, sauté onion, garlic, and ginger until fragrant, then add the chickpeas and spices. Pour in the coconut milk and let it simmer until thickened. Serve over the rice with fresh cilantro for a burst of flavor.
- Prepare rice according to package instructions.
- In a large pan, sauté onion until translucent.
- Add garlic and ginger; cook until aromatic.
- Stir in chickpeas, curry powder, cumin, and turmeric.
- Pour in coconut milk; season with salt and pepper.
- Simmer for about 10 minutes until thickened.
- Serve over rice and garnish with cilantro.
Pro Tip: For added creaminess, you can blend a portion of the chickpeas before adding the coconut milk.
How should I serve it?
This dish shines served in a bowl topped with fresh cilantro. You can add a squeeze of lime for acidity or serve it with warm naan on the side for a more fulfilling meal. It’s perfect for a cozy dinner or a lunch that warms you up.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the chickpeas and rice ahead of time and store them separately in the fridge for up to 4 days. For storage, just let them cool down to room temperature before transferring to airtight containers. To reheat, simply microwave or warm on the stove until heated through; you might add a splash of water to liven it up.
How do I fix common issues?
If your chickpeas turn out dry, add a splash of coconut milk during reheating. For bland flavor, increase spices and seasoning when cooking or add a dash of lime juice. If it’s too watery, continue simmering to reduce the liquid.
What variations can I try?
You can experiment with different veggies, such as spinach or bell peppers, added in the last few minutes of cooking. Alternatively, switch up the grains by using quinoa or couscous. A sprinkle of toasted nuts can also add a delightful crunch.
FAQs
Can I use fresh chickpeas instead of canned? Yes, you can use dried chickpeas; just soak and cook them beforehand to soften.
Is this dish suitable for meal prep? Definitely! It stores well in the fridge and freezes nicely; just reheat when ready to eat.
What spices can I substitute? You can use garam masala, coriander, or even a bit of chili powder for a different flavor profile.
Can I make this dish gluten-free? Yes, just ensure your rice is gluten-free and opt for certified gluten-free spices if needed.
How spicy is this recipe? The spice level can be adjusted easily; start with less curry powder and increase according to your preference.
Creamiest Coconut Chickpeas with Rice
Ingredients
Method
- Cook the rice according to package instructions.
- In a large pan, sauté onion until translucent.
- Add garlic and ginger; cook until aromatic.
- Stir in chickpeas, curry powder, cumin, and turmeric.
- Pour in coconut milk; season with salt and pepper.
- Simmer for about 10 minutes until thickened.
- Serve over rice and garnish with cilantro.