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Turmeric coconut Rice with Chickpeas

Turmeric coconut Rice with Chickpeas
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Turmeric Coconut Rice with Chickpeas is a simple and vibrant dish combining fragrant basmati rice, earthy turmeric, creamy coconut milk, and protein-rich chickpeas. Quick to prepare and full of aromatic spices like cumin and mustard seeds, this wholesome meal offers a perfect balance of flavors and textures. Ideal as a nutritious main or side dish, it’s naturally vegan, gluten-free, and highly adaptable to include extra vegetables or spices for added flair.

Ingredients

Scale

Grains and Legumes

  • 1 cup basmati rice, rinsed
  • 1 cup cooked chickpeas (canned or pre-cooked)

Liquids

  • 1 cup canned full-fat coconut milk
  • 1 1/4 cups vegetable broth or water

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Spices and Seasonings

  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seeds
  • Salt, to taste
  • Black pepper, to taste

Fats

  • 2 tablespoons oil or ghee

Garnish

  • Fresh cilantro, chopped
  • Optional: lime juice, toasted coconut flakes, crushed nuts (cashews or almonds)

Instructions

  1. Prepare the Aromatics: Heat oil or ghee in a large pan over medium heat. Add mustard seeds and ground cumin, allowing them to crackle and release their aroma. Then add finely chopped onions, minced garlic, and grated ginger. Sauté until the onions are soft and golden, building a flavorful base for the dish.
  2. Toast the Spices and Rice: Sprinkle turmeric powder into the pan and stir quickly to combine with the aromatics. Add the rinsed basmati rice and toast gently for 2-3 minutes, allowing the rice to absorb the spices and enhance its fragrance.
  3. Add Liquids and Chickpeas: Pour in the coconut milk and vegetable broth or water. Gently stir in the cooked chickpeas. Bring the mixture to a gentle boil, then reduce the heat and cover the pan to let it simmer. This allows the rice to cook while absorbing the rich coconut broth and spices.
  4. Simmer and Fluff: Cook for about 15-20 minutes until the rice has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains and evenly distribute the chickpeas and spices.
  5. Garnish and Serve: Sprinkle fresh chopped cilantro over the rice. Optionally, add a squeeze of lime juice and toasted coconut flakes or nuts to enhance flavor and texture. Serve warm as a main dish or side.

Notes

  • Rinse rice thoroughly before cooking to remove excess starch and keep grains fluffy.
  • Use full-fat coconut milk for a creamier texture and richer flavor.
  • Toast the mustard seeds, cumin, and turmeric to deepen the spice flavors.
  • If using canned chickpeas, rinse well to reduce sodium and improve taste.
  • Allow cooked rice to rest covered off heat to steam and become fluffier.
  • You can add vegetables like peas, carrots, or spinach to increase nutrition and color.
  • Adjust spiciness by adding green chilies or cayenne pepper if desired.
  • This recipe is naturally vegan and gluten-free when using plant-based oils and vegetable broth.

Nutrition

Keywords: turmeric rice, coconut rice, chickpea recipe, vegan rice dish, gluten-free rice, aromatic rice, easy rice recipe, healthy lunch, quick dinner, spiced rice

Find it online: https://marygourmet.com/turmeric-coconut-rice-with-chickpeas/