Golden-yellow coconut chickpea rice from the oven
Rice is often nothing more than a common, filling side dish on our plates. This golden coconut and chickpea rice proves that it doesn't have to be that way. It can easily stand alone as the star of the show, but it also enhances any meal as a side dish. Here's the recipe.
- 250 g Basmati rice
- 200g chickpeas (precooked, from a can)
- 1 large red onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 2 spring onions (cut into rings)
- 2 tbsp Coconut oil
- 1 TL Turmeric 🛒
- ½ tsp cayenne pepper 🛒
- ½ tsp black pepper
- 1 tsp salt
- 400 ml coconut milk
- 200 ml vegetable broth
- 2 bay leaves
- Cook the basmati rice according to the package instructions until al dente. Rinse the canned chickpeas under running water and drain well.
- Peel the onion and garlic and chop them finely. Wash the spring onions and cut them into thin rings.
- Preheat the oven to 180 °C (top and bottom heat).
- Heat the coconut oil in a large pan.
- Add the chopped onion and spring onions to the pan and sauté them for a few minutes until translucent.
- Add the garlic and sauté it briefly.
- Add turmeric, cayenne pepper, black pepper and salt, and mix the spices well.
- Mix the pre-cooked basmati rice and chickpeas into the vegetables in the pan.
- Pour in the coconut milk and vegetable broth, and place the bay leaves on top.
- Pour the mixture into a casserole dish and bake the rice in the oven for about 30 minutes, until the liquid has been absorbed.
- Remove the dish from the oven after baking, discard the bay leaves, and fluff the rice with a fork. Then serve it as a side dish with fish, meat, or vegetables.
Coconut chickpea rice: A side dish with a wow factor
This rice blends effortlessly into a wide variety of dishes. It's wonderful served with fried fish or a succulent piece of meat. It also pairs beautifully with grilled vegetables or hearty braised dishes. The creamy texture of the coconut milk binds all the components together on the plate, making additional sauces almost unnecessary. For those who prefer a meatless meal, simply use the mixture as a satisfying base for a colorful bowl. With a few chopped nuts, sweet raisins, and fresh herbs, you can create a complete main course in no time. The chickpeas provide a pleasant crunch and keep you feeling full for longer.
Preparing this aromatic oven dish is simple and requires only a few steps. First, cook the rice according to the package directions. It should still have a slight bite, as it will continue to cook in the oven and absorb more liquid. In the meantime, prepare the aromatic base. Finely chop onions, garlic, and scallions. Sautéing this mixture in a little coconut oil until translucent will bring out the best in the flavors. The coconut oil also enhances the taste of the coconut milk, which will be added later.
Mix the precooked rice and drained chickpeas into the onion mixture. To prevent the mixture from drying out in the oven, add plenty of coconut milk and vegetable broth. Transfer the entire mixture to an ovenproof dish and place it in the oven. The rice will bake until it has completely absorbed the liquid. The heat from above will also ensure that the top layer lightly toasts and develops a delicate crispness.
This oven cooking method is a real insider tip for perfect rice. The rice absorbs the flavors of coconut and turmeric all the way through without becoming mushy. The result is a wonderfully fluffy dish that brightens up even the grayest day like a ray of sunshine on the dinner table.
