Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.

It’s super easy and doesn’t require a ton of hands-on work.  The flavors are quite subtle, not the kinds of spices that punch you in the face.  In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.

What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor.  Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.

Start out by melting the butter in a medium stock pot (or large saucepan) over high heat, and adding the turmeric and crushed red pepper flakes.

Add the rice and stir to coat it in the butter mixture (somehow I didn’t get a pic of this).  Then stir in 1 1/2 cups of the broth, all the coconut milk, and a pinch of salt, and bring to a boil.

Add the greens on top of the rice, but do not stir. Turn the heat down to the lowest setting possible (simmer) and put a lid on the pot.

Allow the golden rice mixture to cook for ten minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.

Meanwhile, make the spiced chickpeas.  You want to make sure that you’ve drained, rinsed, and then DRIED your chickpeas as well as you can.

Try to find chickpeas that don’t fall apart as badly as these did (these are Trader Joes).  I’ve found I really like this brand for quality and how it’s processed.

Thinly slice your shallot up as well.

While your rice is cooking, heat a large high-sided skillet over medium heat. Add the olive oil, chickpeas, garlic, shallots, ginger, and a pinch of red pepper flakes and salt.

Cook, stirring occasionally, until the chickpeas are crisped all over (about 8-10 minutes)…you don’t want it wet and soggy like the first pic below. Add the coconut flakes and sesame seeds, tossing to combine.

Cook another 2 minutes until toasted, then remove from the heat.

When the rice is cooked, switch the heat back onto low and add the remaining broth 1/2 cup at a time, stirring until the rice is creamy but with just a touch of liquid leftover (similar to risotto technique). Taste as you go, adding salt as needed.

To serve, divide the rice between bowls, and spoon the chickpeas on top.  Serve with naan, yogurt, and fresh mint or cilantro.

This soupy golden rice is like a hug in a bowl, light enough to not make you feel heavy and gross in the spring, but comforting and warm enough for those chilly early spring days.

Other healthy & comforting dishes you’ll love:

• Chetna’s Easy Chicken Curry
• One-Pot Yellow Cauliflower & Chickpea Curry (vegan)
• Creamy Oven Risotto with Spinach & Roasted Cauliflower
• Pakistani Kima
• Korean BBQ Cauliflower & Chickpeas

Adapted slightly from Half Baked Harvest

Soupy Creamy Golden Rice With Spiced Chickpeas

Yield: 4 large servings

Cook Time: 35 minutes

Total Time: 35 minutes

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Ingredients

• 4 tablespoons of salted butter (can use vegan butter or olive oil if desired)
• 1 teaspoon of ground turmeric
• 1 pinch of crushed red pepper flakes
• 1 1/2 cups of long grain rice, such as jasmine or basmati
• 1 (14 ounce) can of full-fat coconut milk
• 2-2 1/2 cups of low-sodium vegetable or chicken broth
• 1 teaspoon of kosher salt, plus more as needed
• 2 cups of roughly torn greens such, as kale, chard, or spinach
• 1/4 cup of extra virgin olive oil
• 1 (16 ounce) can of chickpeas, drained and patted dry
• 2-4 cloves of garlic, thinly sliced or smashed
• 2 shallots, thinly sliced
• 1/2 teaspoon of ground ginger
• 1/2 cup of unsweetened flaked coconut
• 2 tablespoons of raw sesame seeds
• Optional for serving:  1/2 cup of fresh mint or cilantro, toasted naan, Greek yogurt

Instructions

1. To make the rice: Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat.
2. Add the rice and stir to coat it in the butter mixture.
3. Stir in 1 1/2 cups of the broth, the coconut milk, and a pinch of salt, and bring to a boil.
4. Add the greens on top of the rice, but do not stir. Turn the heat down to the lowest setting possible (simmer) and put a lid on the pot.
5. Allow the rice to cook for ten minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
6. Meanwhile, make the spiced chickpeas. Heat a large high-sided skillet over medium heat. Add the olive oil, chickpeas, garlic, shallots, ginger, and a pinch of red pepper flakes and salt.
7. Cook, stirring occasionally, until the chickpeas are crisped all over (about 8-10 minutes).
8. Add the coconut flakes and sesame seeds, tossing to combine. Cook another 2 minutes until toasted, then remove from the heat.
9. When the rice is cooked, switch the heat back onto low and add the remaining broth 1/2 cup at a time, stirring until the rice is creamy but with just a touch of liquid leftover (similar to risotto technique). Taste as you go, adding salt as needed.
10. To serve, divide the rice between bowls, and spoon the chickpeas on top.  Serve with naan, yogurt, and fresh mint or cilantro.

Notes

• Definitely play around with the level of spice/heat that you like, as this can be a tiny bit bland otherwise...the red pepper flakes do add some great depth.

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