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Soupy Creamy Golden Rice With Spiced Chickpeas

Cook Time35 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: Middle Eastern
Servings: 4 large servings

Equipment

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

  • <b>To make the rice:</b> Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat.
  • Add the rice and stir to coat it in the butter mixture.
  • Stir in 1 1/2 cups of the broth, 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 rice to cook for ten minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
  • <b>Meanwhile, make the spiced chickpeas.</b> 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).
  • 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.

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.