Chickpeas with Creamy Coconut Turmeric Rice

February 5, 2021

Serves 4

I found this recipe on Half Baked Harvest, and while it's delicious as written, I elevated it and tweaked it into what is now, in my opinion, perfect! It quickly made its way into my meal rotation. I make it about twice a month, and it's one of Seth's favorites. It's a quick and easy recipe, the only time-consuming part is peeling the chickpeas. You don't have to peel them, but I feel it brings them closer to the taste and texture of fresh chickpeas. I do it every time. I like it. Am I weird, maybe? Perhaps? There is just something so soothing and meditative about the whole process. It's easy, pinch one end, and the chickpea pops right out. It takes me about 20 minutes to peel two cans of chickpeas. Do I win something for this? Oh, and if you feel like making homemade naan, this would be a great opportunity, or in a pinch, heat up some frozen paratha from Trader Joe's.



1/4 cup extra-virgin olive oil

2 (16 ounce) cans of chickpeas, drained, rinsed, and peeled (or not)

1 medium shallot, thinly sliced

1 tablespoon fresh grated/chopped ginger (or 1 teaspoon ground)

1 teaspoon kosher salt

1 teaspoon honey

juice of 1/2 lime

2 tablespoons raw sesame seeds

1/2 cup unsweetened coconut flakes

6 ounces fresh baby spinach

1/2 cup chopped cilantro

1/4 cup chopped mint

dollop of Greek yogurt and Harissa

Creamy Coconut Turmeric Rice


4 tablespoons unsalted butter

1 teaspoon ground turmeric

2 cardamom pods, crushed

1 teaspoon kosher salt

pinch of red pepper flakes

1 1/2 cups jasmine/basmati rice

1 (14 ounce) can of full-fat coconut milk

2-2 1/2 cups chicken/vegetable broth


Melt the butter with the turmeric, cardamom, salt, and red pepper flakes.

Add the rice, stir to coat. Pour the coconut milk and 1 1/2 cups of the broth into the pot and bring to a boil. Turn the heat down to the lowest possible setting, as you want the barest of simmers to take place—cover and cook for 10 minutes. Remove from the heat and let sit for another 10 minutes.

Meanwhile, pour the olive oil, chickpeas, shallots, ginger, and salt into a large sauté pan. Cook over medium heat for about 10 minutes until the shallot and ginger soften, and the chickpeas take on a bit of color and start to caramelize. Be aware, the chickpeas start to pop and spatter when they get hot. I use my metal mesh shield to cover the pan during this time.

Add the honey, lime juice, sesame seeds, and coconut flakes and cook for another 2 minutes. Taste it. There should be a subtle balance of salt, acid from the lime juice, and a touch of sweetness from the honey.

Add the spinach and cook until the leaves become slightly wilted, another minute or two. Remove from the heat and top with the fresh herbs.

Now you can put your focus back on the rice. Turn the heat on low, remove the lid and start adding the remaining broth a little at a time, gently stirring the rice until it's very creamy, like risotto if you have ever made that. This should be eaten right away, don't let the rice sit around after you reach that perfect consistency, it will lose that irresistible rich and buttery texture.

For serving I like to scoop the rice into a bowl and top with the chickpeas, a spoonful of Greek yogurt and Harissa, more fresh herbs, and a squeeze of lime juice. Accompany with your favorite naan, paratha or other bread.

Enjoy, and if you make this, please leave a comment.

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