Print

Chickpea and Green Pea Coconut Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting bowl of Chickpea and Green Pea Coconut Rice, blending basmati rice, creamy coconut milk, and vibrant peas for a nutritious meal.

Ingredients

Scale
  • 1/2 cup basmati rice
  • 1 cup coconut milk
  • 1 cup chickpeas, cooked
  • 1 cup green peas, fresh or frozen
  • 1 tbsp coconut oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions

  1. Rinse the basmati rice under cool water until it runs clear. Soak the rice in water for 20 minutes, then drain.
  2. Heat the coconut oil over medium heat. Once shimmering, toss in the cumin seeds.
  3. Add the finely chopped onion to the pot and sauté for about 3-4 minutes or until translucent. Stir in the minced garlic and grated ginger.
  4. Sprinkle in the turmeric, salt, and black pepper. Stir well to mix the spices.
  5. Add the drained basmati rice to the pot and gently stir to coat the grains.
  6. Pour in the coconut milk along with 1/2 cup of water. Bring to a gentle boil.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
  8. Fold in the cooked chickpeas and green peas. Cover again and let it cook for an additional 5 minutes.
  9. Turn off the heat and let the pot sit, still covered, for 5 minutes.
  10. Fluff the rice gently using a fork. Stir in freshly chopped cilantro and a squeeze of lemon juice before serving.
  11. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat on the stove with a splash of water.

Nutrition

Find it online: https://tashirecipez.com/coconut-rice-chickpeas-green-peas/

Scroll to Top