Wholesome, comforting foods generally tick all the boxes. When consumed, they provide a sense of well-being with a pleasing taste and texture. The only problem is that these meals could also be fatty, processed, or overly sweet and could cause certain health concerns as time goes by. That’s not to say you shouldn’t have to forgo a meal just because it may pose a health problem. This dish features coconut milk-infused rice served alongside boiled chickpeas (or garbanzo beans) that have been tossed with spices and egg. The combination creates a delicious and wholesome meal that is both flavorful and diet-friendly.
Boil the Peas
To start this dish, you have to start prepping it the day before. Fret not because all good things take time, and this dish is no exception. Start by placing the chickpeas in water, cover, and let them soak overnight. This gives the peas time to absorb water and rehydrate from their dried state. The following day, in a fresh pot of water, boil the soaked chickpeas until they are cooked and then allow them to drain and dry. If you use canned chickpeas however, this entire step can be gleefully skipped and you can move on to the rice straight away.
Boil the Rice
Begin by washing your rice enough times until the water runs clear in order to remove the excess starch. Add it to a rice cooker along with the water, a pinch of salt, and the curry leaves. Allow the rice cooker to do its thing and once finished, transfer the rice to a pot and mix in the coconut cream. Cook this mixture for a further 5 minutes until that too is absorbed into the rice. Turn off the heat and keep covered. Allow the rice to continue cooking in the steam.
If you don’t have a rice cooker, simply place the rice in a pot with the equal parts of water and the curry leaves and salt. Allow to come up to a boil and then reduce the heat to a simmer and cover with a lid until cooked. Once done, continue with the addition of the coconut milk.
The Chickpeas
Before cooking anything for the chickpea dish, prep your vegetables by slicing the limes, onion, and tomato. Similarly, finely dice or chop the garlic, ginger, and green chili. Beat the egg and keep your condiments nearby as well.
Start by heating a pan with oil. Once hot add the onion, chili, garlic and ginger and cook until soft. Then, add in the egg and chickpeas along with the seasonings and mix well.
Finally, add in the paste and tomato slices and cook on high until the tomato softens. Give it a taste and season if needed. Finish with a squeeze of lime juice.
Serve this along with a bowl of the coconut rice. Optionally, you can toast some grated coconut and use that as a garnish before tucking in. Enjoy!
Coconut Rice and Spiced Chickpeas
Ingredients
- 140 Grams Chickpeas Dried
- 200 Grams White Rice
- 325 Ml Water
- 1 Whole Egg
- 1 Whole Onion Small
- 1 Whole Tomato Small
- 2 Cloves Garlic
- 1 Inch Ginger
- 4-5 Whole Curry Leaves
- 1 Whole Lime
- 1 Ounce Green Chilies
- 10 Grams Grated Coconut
- 10 Grams Tomato Paste
- To Taste Salt and Pepper
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Curry Powder Unroasted
- 1/2 Tsp Red Chili Powder
- 5 Grams Vegetable Oil
- 60 Ml Coconut Milk
Instructions
- Start the night before by soaking the chickpeas in water. They will absorb the water and expand so make sure to use enough water.
- Discard the water the next day and boil the chickpeas for about 10 minutes or until cooked.
- Wash the rice and cook in water with a pinch of salt and the curry leaves. Once just cooked, add in the coconut milk and mix in. Allow the rice to cook further and steam.
- Chop up the onion, garlic, ginger, chili and tomato. Heat a pan with oil and sauté the all the vegetables except the tomato. Once softened, add in the egg, boiled chickpeas, and your seasoning powder and mix well.
- Increase the heat and add in the tomato paste and tomato and stir fry until the tomatoes soften. Season to taste and finish with a squeeze of lime juice.
- Toast the grated coconut as a garnish and serve the rice in a mound, topped with coconut, alongside the chickpeas.
- Serve warm.
Notes
Frequently Asked Questions
- What happens if the rice overcooks?
Overcooked rice isn’t inedible. It will simply have a texture closer to porridge where you won’t be able to feel individual grains of rice. If you’re worried about overcooking it, set a timer to ensure that it isn’t on the heat for too long.
- Do canned chickpeas add a different flavor?
No. Canned chickpeas will taste the same as using the dried version. It’s just removes the need to soak it overnight.
- Why can’t the dried chickpeas be boiled without soaking overnight?
Dried chickpeas can be boiled without soaking, but it will take longer. Why would you want to waste gas or electricity when you can get the same result by only using up some water and time?
Tips to Improve or Alter the Recipe
-Make it completely vegan by omitting the egg!
-Other spices and herbs such as coriander, thyme, oregano, cinnamon, or mustard could be added to tweak the flavors of the chickpeas.
-Instead of a garnish, the toasted coconut could be stirred into the rice to add a delicious, nutty aroma into the rice.
Things to Serve With
These dishes go hand in hand with each other so there is no need to serve it with anything else!
Tips for Storage
The chickpeas can be boiled and kept chilled for about 3 days before mixing, or up to a month in the freezer. Once mixed, it can also be chilled for up to 2 days in advance, reheated and served.
The rice should be served immediately after mixing in the coconut milk, but can be chilled for 3 days.
Final Words
Don’t hold back on comfort or deliciousness just to ensure a healthy meal! Food doesn’t have to stop being tasty in order to be deemed healthy.
As always thanks for reading and be sure to keep your kitchen Hot and Salty!
