Creamy Coconut Chickpea Rice Bowl Recipe to Try Today
Coconut Chickpea Rice Bowl
Today on the Takrecipe website, we’re diving into a vibrant and nourishing dish that’s as flavorful as it is wholesome — the Coconut Chickpea Rice Bowl. This plant-based recipe brings together creamy coconut rice, tender chickpeas, and a medley of vegetables, all enhanced with warm spices and fresh herbs. It’s a comforting yet energizing meal that’s perfect for lunch or dinner, offering a satisfying blend of protein, fiber, and natural sweetness in every bite.
Ingredients (Serves 4)
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup coconut milk (full-fat for creamier texture)
- 1/2 cup vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup chopped spinach or kale
- 1/2 cup diced bell peppers (any color)
- 1 tablespoon lime juice
- Fresh cilantro for garnish (optional)
Instructions
Step 1: Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with the coconut milk and vegetable broth (or water). Add a pinch of salt, bring to a boil over medium heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the rice is tender and all liquid is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Step 2: Prepare the Chickpeas and Vegetables
While the rice is cooking, heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the chickpeas, cumin, turmeric, paprika, salt, and pepper. Stir well to coat the chickpeas in the spices. Let them cook for about 5 minutes, stirring occasionally to avoid sticking.
Step 3: Add Greens and Bell Peppers
Add the chopped spinach (or kale) and diced bell peppers to the skillet. Stir everything together and cook for an additional 3–4 minutes until the greens are wilted and the peppers are slightly tender but still bright. Finish with a squeeze of lime juice for brightness and stir well.
Step 4: Assemble the Rice Bowl
Scoop the fluffy coconut rice into bowls and top with the warm chickpea and vegetable mixture. Garnish with fresh cilantro if desired. Serve immediately while hot and enjoy the comforting blend of flavors and textures.
Tip 1: 🟢 Rinse the rice well before cooking
This removes excess starch and helps prevent the rice from becoming sticky.
Tip 2: 🟢 Use full-fat coconut milk for extra creaminess
It adds a rich, luxurious texture to the rice that enhances the whole dish.
Tip 3: 🟢 Add a touch of chili flakes if you like heat
Spice lovers can sprinkle in some chili flakes when cooking the chickpeas for a kick.