This creamy coconut rice with spiced chickpeas dish is simple and easy to make while having the benefit of anti-inflammatory health benefits !
We can all agree that food should make you feel good! This Creamy Coconut Rice with Spiced Chickpeas is aimed to just that!
When we set out to make this meal, we want something that was packed with nutrients, anti-inflammatory ingredients, and minerals.
We included ingredients like garlic, onions, kale, turmeric, and ginger to provide health benefits long after you’ve consumed your meal, but also with zero sacrifice to flavor.
This dish is simple and easy to make, but the flavor will have you coming back for it time and time again!
Why You’ll Love Creamy Coconut Rice and Chickpeas
Made in Only One Skillet
One pan meals means even clean up is easy! Even though it’s made in just one dish, the flavors knock it out of the park!
Mostly Contains Pantry and Kitchen Staples
While this is all dependent on your household, many of the ingredients in this dish are things that most people keep on hand. You may have to run out for one or two things, but overall, they are ingredients to always have on hand.
30 Minute Meal That Makes You Feel Good
In addition to only using one skillet, thing meal is ready in 30 minutes and those two things together is like music to the ears of whoever is making dinner.
But as an added benefit, there are loads of nutrition built into this dish with delicious flavor that makes eating the rainbow definitely enjoyable!
Creamy Coconut Rice and Spiced Chickpeas Ingredients:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make creamy coconut rice and chickpeas:
- Rice– you can use brown or white rice. It is best to use pre-made rice that is at least one day old to really soak up the flavors.
- Chickpeas – are the source of protein for the dish, as well high in vitamins and minerals that support heart health
- Garlic and Shallots – the aromatics of the dish begin with fresh minced garlic and shallots
- Coconut Shreds – add a crispy element to the dish while incorporating flavors to heighten the final flavor of the dish
- Ginger – is used for anti-inflammatory benefit, but also delicious flavor throughout
- Kale – is one of the most nutrient dense foods you can consume. Not only is kale added for that reason, but also for color and texture difference to the dish
- Canned Coconut Milk – we are using canned coconut milk for it’s ability to make dishes creamy but yet still dairy free
- Sesame Seeds – have a great source of protein, healthy fat, and minerals, vitamins, and antioxidants. Don’t let their small size full you! They also offer a great nutty flavor to the dish.
- Spices – we are also adding, red pepper flakes, turmeric, garlic powder, salt and pepper to the dish to round out the flavors and give added health benefits.
Substitutions and Variations
- Rice– you can use freshly made right but will be soggier than using day old rice. Alternatively, you could use another grain like quinoa.
- Chickpeas – we’d recommend replacing chickpeas with a white bean like cannellini or great northern. Otherwise, you could replace with tofu, lentils, edamame, or even mushrooms. These later ingredients won’t crisp up like the chickpeas, so add those after cooking the garlic and shallots.
- Shallots – replace with a yellow or white onion
- Coconut Shreds – could be omitted if you don’t like a strong coconut flavor
- Kale – replace with another leafy green like spinach
- Canned Coconut Milk – if you can’t have or don’t like coconut, we’d recommend swapping with another creamy non-dairy milk like soy or the extra creamy oat milk.
- Sesame Seeds – swap for chia seeds
Step by Step Instructions:
Start by adding some oil into a large skillet over medium heat. Then, add chickpeas and half of your shallots and garlic and all of the ginger.
You’ll want to cook this for about 10 minute or until your chickpeas have started to crispy up. Stirring often so your chickpeas don’t burn.
Then add in coconut flakes, sesame seeds, and red pepper flakes. Stir to combine and let cook for another 2-3 minutes.
Quick Tip: For another element of flavor, try adding sweet chili sauce here and stir to combine before taking it off the heat.
Remove your chickpea ingredients onto a plate.
Then, in the same skillet, add the remaining oil (still on medium heat).
Once heated, add the remaining shallots and garlic. Cook for about a minute until fragrant, stirring frequently.
Add in your kale, turmeric, garlic powder, salt, and black pepper. Toss to combine all the ingredients and cook for another minute.
Add in the coconut milk and bring to a low simmer for another 5-7 minutes. Then add your rice. stir to combine and then allow to cook until the entire dish is warm throughout.
Remove your dish from the heat and add green onions. Serve with the chickpeas on top with more green onions and red pepper flakes if desired.
Frequently Asked Questions:
Coconut and sesame are the two top 9 allergens in this dish. Swap your sesame seeds for chia seeds or omit. For the coconut shreds and milk, we’d recommend omitting the shreds and swapping the milk for an extra creamy oat milk. You will have to reduce longer if swapping the coconut milk.
Yes, This dish can be prepared up to 3-4 days in advance. Make sure after making, let cool completely, then store in an air tight container.
Yes. Just double all the ingredients listed.
Coconut rice has a tendency to get mushy because of the excess liquid. Two ways that you can prevent mushy coconut rice is because making sure to rinse your rice before cooking and then to use day old rice because it can absorb liquid better. Freshly cooked and warm rice will stay mushy.
What Other Vegan Rice Dishes Could I Make?
If you love fried rice, you’ll love these dishes as well!
- Jamaican Rice and Peas
- Vegan Chicken Fried Rice
- Vegan Tex Mex Rice
- Vegan Pineapple Fried Rice
- Vegan Dirty Rice
- Jamaican Jerk Tofu Rice Bowls with Vegetables
- Vegan Mango Fried Rice
- Vegan Chorizo Fried Rice
Pin this easy vegan fried rice for later!
Creamy Coconut Rice with Spiced Chickpeas
- 4 tablespoon olive oil, divided
- 15.5 oz can chickpeas, drained, rinsed and patted dry (439g)
- 2 shallots, thinly sliced, divided
- 6 cloves garlic, minced, divided
- ½ teaspoon ground ginger (or use ½ tablespoon fresh)
- ½ cup unsweetened coconut flakes (26g)
- 2 tablespoon raw sesame seeds
- ¼ teaspoon red pepper flakes, optional
- 2 cups kale, chopped (135g)
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon sea salt, more or less to taste
- ¼ teaspoon black pepper, more or less to tate
- 13.5 oz can full fat coconut milk (400mL)
- 3 cups brown basmati rice, cooked and cooled (day old preferred) (600g)
- 3 stalks green onions, sliced
- Using a large skillet, add 2 tablespoons of oil over medium heat. When heated, add chickpeas, half the shallots and garlic, and all of the ginger. Cook stirring on and off for about 10 minutes until chickpeas are crispy. Careful not to let burn.
- Add in your coconut flakes, sesame seeds, and red pepper flakes. Stir to combine and crisp up, about 2-3 minutes, stirring often. Remove and set to the side.
- In the same pan, add remaining 2 tablespoons of olive oil over medium heat. Add the rest of the shallots and garlic. Cook for one minute stirring frequently until fragrant.
- Add in kale, turmeric, garlic powder, salt and black pepper. Toss to combine and cook for another minute. Add in coconut milk and bring to a low simmer, about 5-7 minutes.
- Finally, add rice then stir to heat throughout and combine. Remove from heat add green onions, serve topped with chickpeas. Add more green onions and red pepper flakes on top if desired.