Imagine a dish that wraps you in warmth and comfort, where each bite transports you to a sunlit kitchen filled with the aroma of spices and fresh herbs. That’s exactly what you get with this Creamy Golden Rice with Spiced Chickpeas. This recipe is a beautiful blend of flavors and textures, featuring rich coconut milk, vibrant turmeric, and satisfying spiced chickpeas. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this is the perfect choice. Let’s dive into what makes this recipe special and how you can prepare it in your own kitchen.
What Makes This Recipe Special
This dish stands out for several reasons. First, the use of turmeric gives the rice a stunning golden hue while packing a punch of health benefits. The creamy coconut milk not only enriches the rice but also creates a lovely balance with the spiced chickpeas. The combination of garlic, shallots, and ginger infuses the dish with aromatic flavors that elevate it to the next level. Plus, the addition of greens provides a fresh contrast, making every bite a delightful experience. Not to mention, it’s a versatile dish that can easily cater to various dietary preferences.
Your Shopping Guide
When preparing to make this Creamy Golden Rice with Spiced Chickpeas, here’s what you’ll need:
- Salted butter (or vegan butter/olive oil) – 4 tablespoons
- Ground turmeric – 1 teaspoon
- Crushed red pepper flakes – 1 pinch
- Long grain rice (jasmine or basmati) – 1 1/2 cups
- Full fat coconut milk – 1 (14 ounce) can
- Low sodium vegetable or chicken broth – 2-2 1/2 cups
- Kosher salt – 1 teaspoon, plus more as needed
- Greens (kale, chard, or spinach) – 2 cups, roughly torn
- Extra virgin olive oil – 1/4 cup
- Chickpeas – 1 (16 ounce) can, drained and patted dry
- Garlic – 2-4 cloves, thinly sliced or smashed
- Shallots – 2, thinly sliced
- Ground ginger – 1/2 teaspoon
- Unsweetened flaked coconut – 1/2 cup
- Raw sesame seeds – 2 tablespoons
- Fresh mint or cilantro – 1/2 cup
- Toasted naan, Greek yogurt, and red harissa sauce – for serving
Cook’s Kit
Before you start cooking, make sure you have the following tools on hand:
- Large pot – for cooking the rice and chickpeas.
- Wooden spoon – for stirring the ingredients.
- Measuring cups and spoons – for accurate measurements.
- Cutting board and knife – for chopping vegetables.
- Serving bowls – to present your delicious creation.
Make Creamy Golden Rice with Spiced Chickpeas: A Simple Method
Ready to create this flavorful dish? Follow these simple steps:
Step 1: Prepare the Rice
In a large pot, melt the 4 tablespoons salted butter over medium heat. If you prefer a vegan option, use vegan butter or olive oil. Once melted, add the 1 teaspoon ground turmeric and a pinch of crushed red pepper flakes, stirring for about 30 seconds until fragrant. This will infuse the butter with flavor.
Step 2: Cook the Rice
Next, stir in the 1 1/2 cups long grain rice and sauté for another minute, allowing the rice to absorb the flavors. Then, pour in the 1 (14 ounce) can full fat coconut milk and 2-2 1/2 cups low sodium vegetable broth. Add 1 teaspoon kosher salt, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Step 3: Sauté the Greens
While the rice is cooking, heat 1/4 cup extra virgin olive oil in a skillet over medium heat. Add the 2 cups roughly torn greens and sauté for about 3-5 minutes, or until wilted. Set aside.
Step 4: Prepare the Spiced Chickpeas
In the same skillet, add the 1 (16 ounce) can chickpeas, which you’ve drained and patted dry. Add the 2-4 cloves garlic, 2 shallots, and 1/2 teaspoon ground ginger. Sauté for about 5-7 minutes until the chickpeas are golden and crispy, stirring occasionally.
Step 5: Combine and Serve
Once the rice is cooked, gently fluff it with a fork and stir in the sautéed greens. To serve, plate the creamy rice and top with the spiced chickpeas. Finish with a sprinkle of 1/2 cup unsweetened flaked coconut and 2 tablespoons raw sesame seeds. Serve with fresh mint or cilantro on top, alongside toasted naan, Greek yogurt, and a drizzle of red harissa sauce.
Make It Diet-Friendly
This Creamy Golden Rice with Spiced Chickpeas is naturally vegan and gluten-free, but here are a few modifications to cater to different dietary preferences:
- For a low-carb version, substitute the rice with cauliflower rice.
- Use quinoa instead of rice for a higher protein content.
- Skip the coconut milk for a lighter dish, or use a light coconut milk for fewer calories.
- Adjust the spice level by reducing the amount of crushed red pepper flakes.
Testing Timeline
If you’re testing this recipe for the first time, consider the following timeline:
- Preparation Time: 10-15 minutes
- Cooking Time: 30 minutes
- Total Time: 45-60 minutes, allowing for a leisurely cooking experience.
Keep-It-Fresh Plan
To enjoy your Creamy Golden Rice with Spiced Chickpeas throughout the week, follow these tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the rice.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
FAQ
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time as brown rice typically takes longer to cook. Increase the broth and simmer time accordingly.
Is this recipe spicy?
The heat level can be adjusted based on your preference. The crushed red pepper flakes add a mild kick, but you can reduce or omit them for a milder flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the rice and chickpeas in advance. Just reheat before serving and add the greens fresh to maintain their texture.
What can I serve with this dish?
This dish pairs wonderfully with Sticky Orange Ginger Chicken With Sesame Rice, Sticky Honey Soy Salmon Rice Bowls, or for a meat option, try Teriyaki Glazed Meatballs Turkey With Rice.
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That’s a Wrap
As you savor each bite of this Creamy Golden Rice with Spiced Chickpeas, take a moment to appreciate the symphony of flavors and textures. This dish is not just a meal, but a celebration of vibrant ingredients and culinary creativity. It’s perfect for family dinners, meal prep, or impressing guests. Each serving is a reminder of the joy that good food can bring. So, roll up your sleeves, gather your ingredients, and prepare to indulge in a delicious homemade experience that you’ll want to recreate again and again. Enjoy!
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Creamy Golden Rice with Spiced Chickpeas.
Ingredients
Equipment
Method
- In a large pot, melt the 4 tablespoons salted butter over medium heat. If you prefer a vegan option, use vegan butter or olive oil. Once melted, add the 1 teaspoon ground turmeric and a pinch of crushed red pepper flakes, stirring for about 30 seconds until fragrant.
- Next, stir in the 1 1/2 cups long grain rice and sauté for another minute. Then, pour in the 1 (14 ounce) can full fat coconut milk and 2-2 1/2 cups low sodium vegetable broth. Add 1 teaspoon kosher salt, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, heat 1/4 cup extra virgin olive oil in a skillet over medium heat. Add the 2 cups roughly torn greens and sauté for about 3-5 minutes, or until wilted. Set aside.
- In the same skillet, add the 1 (16 ounce) can chickpeas, which you've drained and patted dry. Add the 2-4 cloves garlic, 2 shallots, and 1/2 teaspoon ground ginger. Sauté for about 5-7 minutes until the chickpeas are golden and crispy, stirring occasionally.
- Once the rice is cooked, gently fluff it with a fork and stir in the sautéed greens. To serve, plate the creamy rice and top with the spiced chickpeas. Finish with a sprinkle of 1/2 cup unsweetened flaked coconut and 2 tablespoons raw sesame seeds. Serve with fresh mint or cilantro on top, alongside toasted naan, Greek yogurt, and a drizzle of red harissa sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the rice.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
