Golden Chickpea And Coconut Rice Bowl Recipe

Indian cuisine · 374 calories

Golden Chickpea and Coconut Rice Bowl recipe

About this recipe

Introducing the Golden Chickpea and Coconut Rice Bowl, a delightful Indian-inspired dish perfect for lunch. This recipe combines tender chickpeas cooked in aromatic spices with fluffy basmati rice enriched by creamy coconut milk. The vibrant turmeric adds a golden hue, while cumin and chili powder bring warmth and depth to the flavors. Balanced in protein, carbohydrates, and healthy fats, this bowl not only satisfies your hunger but also supports muscle recovery and sustained energy. The cooking process is straightforward with minimal cleanup, making it ideal for busy weekdays. Serve fresh and warm for a comforting meal that feels like a culinary escape to India. Whether you're meal prepping or enjoying it fresh, this dish is sure to delight your taste buds and nourish your body.

Ingredients

  • 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
  • - Jalpur Cumin Seeds
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • NaN Trs Haldi Powder Turmeric
  • - Mama Sita'S Annatto Powder
  • 400G Greenfield Himalayan Salt Fine 400G
  • 400G Whole Chickpeas In Water
  • - Ktc Coconut Milk 400ml
  • 1 Kg Natco Brown Basmati Rice, 1Kg

Instructions

  1. 1. Rinse the basmati rice under cold water until clear, then set aside to drain.
  2. 2. Heat olive oil in an air fryer-safe pan or pot and add cumin seeds; let them sizzle for 30 seconds.
  3. 3. Dice the tomato finely and sauté it in the pan until softened, around 5 minutes.
  4. 4. Stir in turmeric powder, chili powder, and salt, mixing well to combine the spices evenly.
  5. 5. Add the drained chickpeas and cook for 3-4 minutes, stirring occasionally to coat them in the spices.
  6. 6. Pour in coconut milk and water, then bring the mixture to a gentle simmer.
  7. 7. Add the rinsed basmati rice into the pan, ensuring it is evenly spread and submerged in the liquid.
  8. 8. Cover the pan tightly and transfer it to the air fryer set at 180°C; cook for 20-25 minutes.
  9. 9. Check the rice is fully cooked and fluffy; let it rest for 5 minutes before serving.
  10. 10. Gently fluff the rice with a fork, ensuring the chickpeas are evenly distributed.