Coconut Rice with Spiced Chickpeas and Broccolini Recipe

In our home, weeknight dinners are often a dance between speed, health, and – most importantly – flavor. Finding a recipe that ticks all these boxes can sometimes feel like searching for a culinary unicorn. But then, we stumbled upon this Coconut Rice with Spiced Chickpeas and Broccolini, and it’s safe to say, our weeknight dinner routine has been revolutionized. From the first aromatic waft of toasted rice to the final satisfying bite of creamy coconut rice mingled with vibrant, spiced chickpeas and tender broccolini, this dish is a symphony of textures and tastes. Even our resident picky eater, usually suspicious of anything green, devoured a generous portion, declaring it “surprisingly delicious!” The subtle sweetness of the coconut milk perfectly complements the earthy chickpeas and the slightly bitter broccolini, all brought together by a warming blend of spices. This recipe isn’t just a meal; it’s an experience – a vibrant, flavorful journey that’s surprisingly easy to embark on, even on the busiest of evenings. If you’re looking for a vegetarian main course that’s both healthy and incredibly satisfying, look no further. This Coconut Rice with Spiced Chickpeas and Broccolini is about to become your new weeknight staple.

Ingredients

This recipe shines with its simplicity and the harmonious blend of readily available ingredients. Each component plays a crucial role in creating the final dish, contributing to its unique flavor profile and texture. Let’s delve into each ingredient and understand why it’s essential:

• 1 cup white rice: The foundation of our dish, white rice provides a clean and neutral base that beautifully absorbs the coconut milk and spice flavors. Long-grain white rice, such as Basmati or Jasmine, works particularly well due to its fluffy texture and ability to hold its shape during cooking. While other types of rice could be used, white rice offers the ideal texture and flavor absorption for this recipe, allowing the coconut and spices to truly shine. For optimal results, rinsing the rice beforehand is key to removing excess starch and preventing stickiness. This simple step contributes significantly to the final texture of the coconut rice, ensuring each grain is perfectly cooked and separate.
• 400 ml light coconut milk (canned): The heart and soul of this dish, light coconut milk infuses the rice with its signature creamy sweetness and delicate coconut flavor. Using light coconut milk keeps the dish relatively lighter while still providing that essential coconut richness. Full-fat coconut milk can also be used for an even creamier and richer result, but light coconut milk strikes a perfect balance for a satisfying yet not overly heavy meal. Canned coconut milk is readily available and convenient, ensuring a consistent flavor and texture every time you make this recipe. The coconut milk not only cooks the rice to perfection but also creates a luscious sauce that coats the rice and chickpeas, binding all the elements of the dish together.
• 400 g canned chickpeas (drained and rinsed): These little powerhouses provide a hearty and protein-rich element to the dish, making it a complete and satisfying main course. Chickpeas, also known as garbanzo beans, have a slightly nutty and earthy flavor that complements the coconut and spices beautifully. Canned chickpeas are a pantry staple, making this recipe incredibly accessible and quick to prepare. Draining and rinsing the chickpeas is crucial to remove excess sodium and the starchy liquid from the can, ensuring a cleaner flavor and better texture in the final dish. Chickpeas not only add protein and fiber but also a delightful textural contrast to the creamy rice and tender broccolini.
• 1 bunch broccolini: This vibrant green vegetable brings freshness, a slight bitterness, and a welcome nutritional boost to the dish. Broccolini, a hybrid of broccoli and Chinese kale, has longer stalks and smaller florets than traditional broccoli, making it more tender and quicker to cook. Its slightly sweeter and milder flavor compared to broccoli makes it particularly appealing in this recipe, where it balances the richness of the coconut milk and the warmth of the spices. Broccolini adds a beautiful visual appeal with its bright green color and provides essential vitamins and fiber. Chopping the broccolini, including the stems, ensures even cooking and maximizes the use of this nutritious vegetable.
• 1 red onion: The aromatic foundation of the spiced chickpea mixture, red onion provides a pungent and slightly sweet flavor that deepens as it cooks. Red onions are milder than yellow onions and add a subtle sweetness that complements the spices and chickpeas without overpowering them. Dicing the onion allows it to soften and release its flavors fully during cooking, creating a flavorful base for the chickpea and broccolini mixture. Onion is a staple ingredient in many cuisines and contributes essential flavor depth to savory dishes like this one.
• 25 g peanuts: Adding a delightful crunch and nutty flavor, peanuts provide a textural contrast and another layer of flavor complexity to the dish. Roasted peanuts are preferred for their enhanced flavor and crispiness. Coarsely chopping the peanuts ensures they retain some texture and don’t become too fine, providing a satisfying crunch in every bite. Peanuts also add a touch of healthy fats and protein, further contributing to the nutritional value of the meal. Their earthy flavor pairs wonderfully with the spices and chickpeas, creating a harmonious blend of tastes and textures.
• 2 tsp smoked paprika: This spice is the star of the spice blend, imparting a smoky, slightly sweet, and deeply savory flavor that elevates the entire dish. Smoked paprika, made from smoked and dried peppers, brings a unique depth of flavor that cannot be replicated by regular paprika. It adds warmth and complexity to the chickpeas, complementing the coconut milk and other spices. The smoky notes of paprika enhance the overall savory profile of the dish, making it incredibly flavorful and satisfying.
• 1 tsp turmeric: Beyond its vibrant golden color, turmeric offers a mild, earthy, and slightly bitter flavor, along with significant health benefits. Turmeric is known for its anti-inflammatory properties and adds a subtle warmth to the spice blend. Its vibrant color also enhances the visual appeal of the dish, adding a beautiful golden hue to the chickpeas and sauce. Turmeric complements the other spices, adding depth and complexity to the overall flavor profile.
• 1/2 tsp garlic powder: Garlic powder provides a convenient and consistent way to add the savory and pungent flavor of garlic to the dish. Garlic powder is a pantry staple and offers a more subtle and evenly distributed garlic flavor compared to fresh garlic, which can sometimes be overpowering. It enhances the savory notes of the spices and chickpeas, adding another layer of flavor complexity.
• 1/8 tsp cayenne pepper: Just a pinch of cayenne pepper adds a subtle warmth and a gentle kick of heat to the dish, balancing the sweetness of the coconut milk and the earthiness of the chickpeas. Cayenne pepper adds a touch of complexity and prevents the dish from being overly sweet or bland. The small amount used in this recipe provides a pleasant warmth without making it overly spicy, making it suitable for a wide range of palates.
• 1/2 cup water: Water is used in two stages of the recipe. Firstly, a portion is added to the rice to aid in cooking and achieving the perfect fluffy texture. Secondly, it’s used to adjust the consistency of the chickpea sauce, ensuring it simmers and thickens to the desired level. Water is essential for both cooking the rice and creating the sauce, allowing the flavors to meld and develop beautifully.
• Toppings:
  • cilantro leaves (roughly chopped): Fresh cilantro adds a vibrant, citrusy, and herbaceous note that brightens up the dish and provides a refreshing counterpoint to the richness of the coconut milk and spices. Roughly chopped cilantro is added as a garnish, providing a burst of freshness and visual appeal. Cilantro is a popular herb in many cuisines and complements the flavors of coconut, spices, and chickpeas beautifully.
  • shredded coconut: Adding a final touch of coconut flavor and a delicate sweetness, shredded coconut serves as a textural and flavorful garnish. Shredded coconut, preferably unsweetened, adds a subtle coconut aroma and a slightly chewy texture that complements the creamy rice and spiced chickpeas. It also enhances the visual appeal of the dish, adding a sprinkle of white against the vibrant colors of the rice and chickpea mixture.

Instructions

This recipe is designed to be straightforward and easy to follow, even for novice cooks. Each step is crucial for achieving the perfect texture and flavor balance in the final dish. Let’s break down the instructions step by step:

1. Prepare the Rice: Begin by washing the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This step is essential to remove excess starch from the rice grains, preventing them from becoming sticky and clumpy during cooking. Washing the rice ensures each grain cooks up fluffy and separate, creating the perfect base for our coconut rice.
2. Toast the Rice: Place the washed rice in a saucepan over high heat. Toast the rice grains for 3-4 minutes, stirring frequently. Toasting the rice enhances its nutty flavor and helps it absorb the coconut milk and water more effectively. You’ll notice the rice grains becoming slightly translucent and emitting a subtle nutty aroma as they toast. This step adds a layer of depth to the rice flavor that is crucial for the overall taste of the dish.
3. Cook the Coconut Rice: Add half of the canned coconut milk (200ml) and 1/2 cup of water to the toasted rice in the saucepan. Season generously with a good pinch of salt. Salt is essential to bring out the flavors of the rice and coconut milk. Stir everything together to combine, then cover the saucepan tightly with a lid. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to the lowest setting and simmer gently for 15 minutes. It’s crucial to keep the lid on during simmering to trap the steam and cook the rice evenly.
4. Steam the Rice: After simmering for 15 minutes, turn off the heat completely, but do not remove the lid. Let the rice steam in the residual heat for a further 10 minutes. This steaming process allows the rice to fully absorb the remaining liquid and become perfectly tender and fluffy. Resist the temptation to lift the lid during steaming, as this will release the steam and affect the final texture of the rice.
5. Prepare the Vegetables and Chickpeas: While the rice is cooking, prepare the remaining ingredients. Dice the red onion into small pieces. Coarsely chop the peanuts. Finely chop the broccolini, including the stems. Remember to trim any tough ends of the broccolini stems. Drain and rinse the canned chickpeas thoroughly. Having all the vegetables and chickpeas prepped while the rice cooks streamlines the cooking process and ensures everything is ready to go when needed.
6. Sauté Onion and Chickpeas: Place a large frypan or skillet over medium heat with 2 tablespoons of vegetable oil. Once the oil is hot, add the diced onion and drained chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent and the chickpeas are slightly warmed through. Sautéing the onion and chickpeas at this stage starts to develop their flavors and creates a flavorful base for the spiced mixture.
7. Add Spices and Broccolini: Add the spice mix (smoked paprika, turmeric, garlic powder, and cayenne pepper) to the frypan with the onion and chickpeas. Cook for about 1 minute, stirring constantly, until the spices become fragrant. This step is crucial to “bloom” the spices, releasing their aromatic oils and enhancing their flavor. Add the chopped broccolini and coarsely chopped peanuts to the pan. Cook for a further 2 minutes, stirring occasionally, until the broccolini turns bright green and slightly tender-crisp.
8. Simmer in Coconut Milk: Pour the remaining coconut milk (200ml) into the frypan with the chickpea and broccolini mixture. Stir thoroughly to combine all the ingredients and create a cohesive sauce. Add 1/2 cup of water to the pan. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently until the sauce has slightly reduced and thickened. This simmering process allows the flavors to meld together and the sauce to become richer and more concentrated.
9. Season and Finish: Season the chickpea and broccolini mixture with salt to taste. Remember to taste and adjust the seasoning as needed, as salt is crucial for balancing the flavors. Stir in 3/4 of the shredded coconut. The shredded coconut adds a subtle sweetness and coconut flavor to the sauce, as well as a pleasant textural element.
10. Assemble and Garnish: Once the rice is cooked and fluffy, and the chickpea and broccolini mixture is ready, it’s time to assemble the dish. Fluff the coconut rice gently with a fork. Place a generous portion of coconut rice in bowls. Top the rice with the spiced chickpea and broccolini mixture. Garnish with roughly chopped cilantro leaves and the remaining shredded coconut. Serve immediately and enjoy this flavorful and satisfying vegetarian meal!

Nutrition Facts (per serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Servings: 2

Calories per serving (approximate): 750-850 calories

• Protein: 20-25g
• Fat: 40-50g
• Saturated Fat: 25-35g
• Carbohydrates: 80-90g
• Fiber: 15-20g
• Sodium: 500-700mg (can vary depending on canned chickpea and salt usage)

This dish is a good source of plant-based protein, healthy fats (primarily from coconut milk and peanuts), and fiber. It also provides essential vitamins and minerals from the vegetables and spices. While it is relatively calorie-dense due to the coconut milk and peanuts, it is a nutrient-rich and satisfying meal.

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes

This recipe is incredibly efficient, requiring minimal prep time and a relatively short cooking duration. In just 40 minutes, you can have a flavorful and wholesome meal on the table, making it perfect for busy weeknights or a quick and satisfying weekend lunch. The hands-on time is minimal, mostly involving chopping vegetables and measuring spices, while the rice and chickpea mixture simmer away, allowing you to focus on other tasks or simply relax while dinner cooks itself.

How to Serve

This Coconut Rice with Spiced Chickpeas and Broccolini is delicious and versatile. Here are some serving suggestions to elevate your dining experience:

• Classic Bowl: Serve it simply in bowls as the recipe suggests. This is a comforting and satisfying way to enjoy all the flavors and textures together. Garnish generously with cilantro and shredded coconut for visual appeal and added freshness.
• With a Dollop of Yogurt: For extra creaminess and a cooling contrast to the spices, add a dollop of plain yogurt or coconut yogurt on top of each serving. This is especially refreshing on warmer days.
• Alongside Naan Bread or Roti: Serve with warm naan bread or roti for scooping up the flavorful coconut rice and chickpea mixture. This adds another textural element and makes for a more substantial meal.
• As a Side Dish: While it’s designed as a main course, this dish can also be served as a flavorful and interesting side dish alongside grilled chicken, fish, or tofu. It adds a vegetarian option and a burst of flavor to any meal.
• Cold as a Salad: Surprisingly, this dish is also delicious cold! Leftovers can be enjoyed as a flavorful and hearty salad the next day. The flavors meld together even further overnight, making it a perfect packed lunch option.
• Spice it Up: For those who prefer more heat, add a drizzle of sriracha or a sprinkle of red pepper flakes on top before serving. This allows everyone to customize the spice level to their preference.
• Add a Squeeze of Lime: A squeeze of fresh lime juice just before serving brightens up the flavors and adds a zesty touch that complements the coconut and spices beautifully.

Additional Tips for the Best Coconut Rice with Spiced Chickpeas and Broccolini

To ensure your Coconut Rice with Spiced Chickpeas and Broccolini is a resounding success, here are five helpful tips:

1. Don’t Skip Toasting the Rice: Toasting the rice might seem like an extra step, but it significantly enhances the flavor and texture of the coconut rice. It brings out a nutty aroma and helps the rice grains absorb the coconut milk and water more effectively, resulting in a fluffier and more flavorful final product. Take the extra few minutes to toast the rice – you’ll taste the difference!
2. Adjust Spice Levels to Your Preference: The spice blend in this recipe is designed to be flavorful but not overly spicy. However, you can easily adjust the spice levels to suit your taste. If you prefer more heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes. If you’re sensitive to spice, you can reduce or omit the cayenne pepper altogether. Taste the spice blend as you cook and adjust accordingly.
3. Don’t Overcook the Broccolini: Broccolini cooks quickly, so be careful not to overcook it. You want it to be tender-crisp, retaining a slight bite and vibrant green color. Overcooked broccolini will become mushy and lose its appealing texture and flavor. Cook it just until it turns bright green and is slightly tender but still firm.
4. Use Good Quality Coconut Milk: The quality of your coconut milk will significantly impact the flavor of the dish. Opt for good quality canned coconut milk that is creamy and flavorful. While light coconut milk is used in this recipe to keep it lighter, using full-fat coconut milk will result in an even richer and creamier coconut rice. Choose whichever you prefer based on your taste and dietary preferences.
5. Make it Vegan: This recipe is already vegetarian, but it’s easily adaptable to be fully vegan by ensuring your vegetable oil and any yogurt topping (if using) are plant-based. Double-check the ingredients of your shredded coconut to ensure it doesn’t contain any dairy. With these minor adjustments, you can enjoy a delicious and satisfying vegan meal.

FAQ Section: Ingredients

Here are five frequently asked questions related to the ingredients in this Coconut Rice with Spiced Chickpeas and Broccolini recipe:

Q1: Can I use brown rice instead of white rice?

A: While white rice is recommended for this recipe due to its texture and flavor absorption, you can use brown rice as a healthier alternative. However, brown rice requires a longer cooking time and more liquid. You’ll need to adjust the cooking time and liquid ratio accordingly. Typically, brown rice requires about double the amount of liquid and a longer simmering time (around 40-45 minutes). The final texture will be chewier and nuttier compared to white rice.

Q2: Can I use frozen broccolini instead of fresh?

A: Yes, you can use frozen broccolini if fresh is not available. There’s no need to thaw frozen broccolini before cooking. Simply add it to the frypan with the chickpeas and spices, and cook for a few minutes longer to ensure it’s heated through and tender-crisp. Frozen broccolini can be a convenient and cost-effective alternative to fresh.

Q3: I don’t have smoked paprika. Can I use regular paprika or another spice?

A: Smoked paprika is a key ingredient that contributes significantly to the smoky and savory flavor of this dish. If you don’t have smoked paprika, regular paprika can be used as a substitute, but the smoky flavor will be missing. You could also try adding a pinch of smoked salt or a dash of liquid smoke to compensate for the lack of smoked paprika, although these are not perfect substitutes. For the best flavor, it’s recommended to use smoked paprika if possible.

Q4: Can I substitute peanuts with another nut or seed?

A: Yes, you can substitute peanuts with other nuts or seeds based on your preference or dietary needs. Cashews, almonds, or sunflower seeds would all work well as alternatives, providing a similar crunch and nutty flavor. Choose roasted and salted nuts or seeds for the best flavor and texture. If you have nut allergies, sunflower seeds or pumpkin seeds are good nut-free alternatives.

Q5: Can I use dried chickpeas instead of canned?

A: Yes, you can use dried chickpeas, but it requires more planning and preparation. Dried chickpeas need to be soaked overnight and then cooked until tender before using in the recipe. Soak 1 cup of dried chickpeas overnight in plenty of water. Drain and rinse them, then cook them in boiling water until tender, about 1-1.5 hours. You’ll need approximately 400g of cooked chickpeas for this recipe. Using canned chickpeas is much quicker and more convenient for this recipe, especially for weeknight meals.

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