Golden Coconut Chickpea Rice Bowl Recipe

Indian cuisine · 560 calories

Golden Coconut Chickpea Rice Bowl recipe

About this recipe

Experience the aromatic flavors of Indian-inspired cuisine with the Golden Coconut Chickpea Rice Bowl. This dish harmonizes creamy coconut milk, protein-packed chickpeas, and nutrient-dense spinach over a bed of fluffy basmati rice. Turmeric and cumin lend warm, earthy notes, while a hint of paprika adds subtle heat. Fresh tomatoes and lemon juice brighten the dish, balancing the richness beautifully. With 36g of protein and 153g of carbohydrates, this meal is not only satisfying but also energizing—ideal for a post-workout recovery or a hearty family dinner. Crafted for simplicity, this recipe uses minimal equipment and can be prepared in under an hour, making it perfect for busy weeknights. Pair it with a refreshing mint cucumber drink for a complete meal experience.

Ingredients

  • 250G Tilda Wholegrain Basmati Rice 250g
  • 400G Whole Chickpeas In Water
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 1 Bunch Spinach Fresh 1 Bunch
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • NaN Trs Haldi Powder Turmeric
  • 100 G Trs Ground Cumin Jeera Powder
  • 100 G Natco Paprika Powder
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes.
  2. 2. Drain the rice and cook it with 300 ml water in the air fryer at 180°C for 20 minutes until fluffy.
  3. 3. Heat olive oil in a pan, add turmeric, cumin, and paprika, and stir for 30 seconds to bloom the spices.
  4. 4. Add the canned chickpeas to the pan and cook for 5 minutes, allowing them to absorb the spices.
  5. 5. Pour coconut milk into the pan and simmer for 5 minutes until the mixture thickens slightly.
  6. 6. Chop the spinach and tomatoes into bite-sized pieces and stir them into the pan, cooking for another 3 minutes.
  7. 7. Season the mixture with salt, black pepper, and lemon juice, stirring to combine evenly.
  8. 8. Serve the chickpea and spinach mixture over a bed of cooked basmati rice in two bowls.