Creamy Golden Rice with Spiced Chickpeas.
This Creamy Golden Rice with Spiced Chickpeas is the best bowl of (healthy) comfort food. Kind of like soup, similar to a stew, but creamier with more rice. Turmeric infused golden rice made creamy with coconut milk and made “soupy” with a bit more broth than usual. Top each bowl of souper golden rice with spiced, extra crispy chickpeas, and a dollop of creamy yogurt. The perfect bowl of warming comfort food that’s also healthy and quickly made on the stove in less than an hour. Just be sure to serve with a side of fresh naan for a bowl of (easily made vegan) comfort food.
Starting the week off on a healthy, but still cozy, note with this Indian..ish inspired recipe. Somehow it’s already the second week of February and I know many of you have spring on your minds. Here in Colorado, it’s still very much winter, and very, very much comfort food kind of weather.
That said, we’re coming off a weekend of enjoying way too much ski resort food, meaning lots of french fries and cocktails, after watching my younger brother, Red, compete (and win!!!) at the Dew Tour on Saturday. I will share more details and photos in Sunday’s Favorites post, but I will say that it was such a special weekend and everyone soaked up the time together. I know I’ve said it before, but being able to watch both Malachi and Red achieve their goals, and do it together, makes me the happiest, proudest sister.
Anyway, a fun weekend spent snowboarding and eating with family means that colorful recipes full of food with all things good for us are very much needed today.
Enter this “souper” creamy golden rice. This is the ultimate bowl of healthy comfort food that’s truly just as delicious as a bowl of cheesy pasta. That’s saying a lot coming from the girl who loves both cheese and pasta more than most.
It. Is. SO GOOD. Creamy, herby, perfectly spiced, and topped with addictingly delicious crispy chickpeas…and served with naan. Of course.
The inspiration.
Growing up my mom would make what she called “souper rice”. Basically, it was cream of chicken soup plus a whole lot of rice. So much rice that you really couldn’t call it soup anymore…enter “souper rice”. To this day she still recalls it as one of her favorite childhood comfort foods.
I drew inspiration from mom’s souper rice and created a more Indian inspired version, made with coconut milk for extra creaminess. It’s not quite the same as mom’s canned soup version (thankfully), but it’s just as delicious. Different, but delicious.
Here is how you make this creamy golden rice.
First up, the rice. GOLDEN RICE, I’m all about some golden rice. It’s simple. Just melt a little butter, add in some turmeric, crushed red pepper, canned coconut milk (preferably full fat for extra creaminess), and water. Once boiling, stir in the rice, then add plenty of greens, cover and let the rice steam until cooked.
For the greens, you can really use whatever greens you love most. My top choices are kale, spinach, or chard. The greens steam with the rice, so you don’t even have to worry about cooking them. It’s so easy.
While the rice is cooking, you should make the chickpeas, and trust me, you do NEED the chickpeas. They add not only heartiness but a nice crunch and plenty of good flavor to this creamy rice. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with crispy shallots, nutty coconut, and toasty sesame seeds too.
The secret to souper golden rice?
Once the rice is cooked, stir in a splash more broth to make the rice on the soupy side. As you are stirring, smells of turmeric, coconut, and butter will quickly hit your nose.
It’s wonderful.
Remove the rice from the heat, and simply top with a dollop of yogurt, those spiced crispy chickpeas, and plenty of fresh mint or cilantro. At this point, you should eat immediately. This dish is meant to be on the soupy side, meaning there should still be broth around the rice. The rice will soak up the broth if it sits too long. So enjoy it right away, it will be just perfect.
So much flavor. Extra creamy. A touch crunchy. So delicious.
How are the leftovers?
The leftovers are just as good, but a little different. Even though this is best right off the stove, the leftovers are still so delicious. The rice becomes more like risotto and when heated up, makes for the perfect lunch the next day. Love a dish that you can enjoy for dinner one night and lunch the following day!
If you’d like to make this a little heartier, try adding a fried or soft boiled egg. Or serve alongside last week’s lemon garlic chicken. That would be so good.
And that’s it. The simplest, healthy bowl of winter comfort food. Hope you all enjoy!!
If you make this creamy golden rice with spiced chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Souper Creamy Golden Rice with Spiced Chickpeas
This Creamy Golden Rice with Spiced Chickpeas is the best bowl of (healthy) comfort food. Kind of like soup, similar to a stew, but creamier with more rice.
Ingredients
- 4 tablespoons salted butter (using vegan butter or olive oil, if desired)
- 1 teaspoon ground turmeric
- 1 pinch crushed red pepper flakes
- 1 1/2 cups long grain rice, such as jasmine or basmati
- 1 (14 ounce) can full fat coconut milk
- 2-2 1/2 cups low sodium vegetable or chicken broth
- 1 teaspoon kosher salt, plus more as needed
- 2 cups roughly torn greens such, as kale, chard, or spinach
- 1/4 cup extra virgin olive oil
- 1 (16 ounce) can chickpeas, drained and patted dry
- 2-4 cloves garlic, thinly sliced or smashed
- 2 shallots, thinly sliced
- 1/2 teaspoon ground ginger
- 1/2 cup unsweetened flaked coconut
- 2 tablespoons raw sesame seeds
- 1/2 cup fresh mint or cilantro
- toasted naan, Greek yogurt, and red harissa sauce, for serving
Instructions
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1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 1 1/2 cups of 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. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
2. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 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 2 minutes, until toasted, remove from the heat.
3. When the rice is cooked, switch the heat onto low, add additional broth 1/2 cup at a time until the rice is creamy, but with just a touch of liquid. Taste, adding salt as needed.
4. To serve, divide the rice among bowls and spoon the chickpeas overtop. Serve with naan, yogurt, and fresh mint or cilantro. Enjoy!
Our Favorite Recipes
Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus.
I love the recipe but you say it’s naturally vegan? Both butter and yogurt are dairy products.
Can you recommend a substitute that isn’t called vegan butter? I follow traditional Christian fasts and Lent is nearly here. I can eat this for the next couple of weeks but would love to make it during Lent.
The problem is that I can’t use anything that pretends to be butter, whether it says new butter flavor or vegan butter.
Last year someone helpful told me I could go to the local vegan butcher shop and it doesn’t matter how many vegetables they butcher, they pretend to be a butcher shop and sell plant based foods under the names of meat products.
At the same time, I’m told I can eat imitation crab even though I know it’s whitefish pretending to be crab.
Do you have any suggestions for a substitute? This looks really amazing and I have everything but greens and shallots, I think. The Naan is frozen from Trader Joe’s but I need to use what I have before making it myself.
Congrats to Red and friend. I can’t pretend I understood anything in the article I read but that Red took Gold and his friend nearly got it from him which would’ve been an even more amazing comeback story! Getting back on the slopes after his accident is incredible, a spot on the podium is icing on the cake! Do you have a recipe for silver medal cake?
Hi there! You can use vegan butter and of course just leave off the yogurt…now the recipe is vegan!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe is worth trying for, it’s healthy and delicious.
Thank you so much Paul! I am so glad this turned out so well for you! xTieghan
I had your Sheet Pan Shawama last night and it was fabulous. Now I know what’s for dinner tomorrow night. Thanks for all the good recipes.
Thank you! I am so glad this turned out so well for you! xTieghan
look so good
Thank you Ruth! xTieghan
@Nan, try olive oil or coconut oil in place of butter. There are also dairy free, soy based yogurts by Silk and Stonyfield in the U.S. One of those should work well in the naan.
Nice one Tieghan! And congrats to your brothers! 🙂
Can you recommend cooking time and liquid if i want to use brown rice?
thanks!
Hi there! I would use 2 cups broths and add 30 minutes to the rice cooking time. This is just an estimate, but I think it should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Yes, I too would like to make with brown rice. Cooking time and liquid amount help please.
Hi Cindy! I would use 2 cups broths and add 30 minutes to the rice cooking time. This is just an estimate, but I think it should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Found tonight’s dinner! Thank you!
Thank you Talia! xTieghan
This is definitely not vegan! You could substitute coconut oil for the butter!
Hi Rebekah! I gave vegan options next to the butter, so that it can be made vegan! Thanks! xTieghan
I was wondering about using brown rice too. Maybe brown basmati? Also, I wonder if using my Instant Pot, but this recipe doesn’t look very adaptable to that. Advice?
Hi Vivian! I would use 2 cups broths and add 30 minutes to the rice cooking time. This is just an estimate, but I think it should work well!
For the instant pot, I am not sure on directions as I have not tested the recipe for this and do not feel comfortable advising. I am sorry!!
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made it today and loved it! It was simple and fast and packed with flavor!
However, I changed a few ingredients: I completely omitted the butter and used oat cream instead of coconut milk instead, since I am not a fan of neither. I also altered the step of chickpea preparation and roasted it in the oven instead, were just as crispy 🙂
Thank you so much for trying this Juls! I am so glad this turned out so well for you! xTieghan
Can this be made with cauliflower rice – i’m trying to keep on the carb free – shedding a few pounds… ?
thanks
Jocelyn
Hi Jocelyn! Sure, but I would omit all of the water and only use about 1/2 cup of coconut milk. I think that should work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Recipe looks really good; I’ll make as a nice side with the garlic chicken.
Yes! Thank you Joyce! xTieghan
AMAZING! I absolutely love your recipes that have so much spice to them. And this one is no exception. It looks divine! Thanks for sharing.
Thank you so much Linger! xTieghan
Thanks so much for the recipe Tiehgan! I’m looking to add a meal a week that isn’t focused on meat and this was a perfect find. My kids first stuck their nose up at it but ended up loving it. So flavourful!
Thank you so much Patrice!! So glad you all enjoyed this! xTieghan
This was SO good! I made it with the sheet pan chicken shawarma and they paired so well together. I added some Thai spice to this because we like things spicy and used reduced fat coconut milk and it was still really creamy and flavorful!
Thank you for trying this! I am so glad it turned out so well for you! xTieghan
Good morning. Wondering about Bal Brown rice and Instapot too.
Since I cannot have heat spice..thinking of adding Marinaded Artichokes with the plain c peas for added flavor.
thank you.
Thank you Mort! I hope you enjoy this recipe! xTieghan
Made this last night and loved it! So easy and with mostly pantry ingredients. I just didn’t use the yogurt because we don’t really do dairy but everything else worked great!
Thank you so much Meredith! I am so glad this turned out so well for you! xTieghan
WOW. This was absolutely delicious! Didn’t have jasmine rice/basmati rice or coconut milk, so we made it with risotto rice and coconut cream + water. Added a squeeze of fresh lime juice at the end as well. Am going to make again and again! Thank you, Tieghan!
Thank you Sara!! I am so glad this recipe turned out so well for you! xTieghan
THIS WAS SO GOOD! Thank you so much! I forgot to add mint and I’m one of those people who doesn’t like cilantro, but still SO GOOD. I can’t wait to make again and again.
Thank you so much Katherine! I am so glad this turned out so well for you! xTieghan
Can I use brown jasmine rice to make this? Would it impact the cooking time? Thanks!
Hi Stephanie! I would use 2 cups broths and add 30 minutes to the rice cooking time for brown rice. This is just an estimate, but I think it should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was amazing!! Thank you!!
Thank you so much Mal! xTieghan
As is, I give this recipe 3 stars. It has a lot of fat, and misses the opportunity to amp up the greens! I would probably double the greens as well as the chickpea mixture. It was tasty, and with amping up the veg, I would bump it to 4 stars.
Hi Gwen! Thank you so much! Are there any questions I could help you with? xTieghan
This looks delish! Have you tried Making it in an instapot? I would love to hear if anyone has and how to adjust cook times?
Hi Jeanene! For the instant pot, I am not sure on directions as I have not tested the recipe for this and do not feel comfortable advising. I am sorry!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this tonight and it was amazing! So healthy and comforting, and so tasty too! I forgot to add herbs at the end, so tomorrow I’ll try it with cilantro. This will be in regular rotation for sure–hubby loved it too!
Thank you so much Heidi! I am so glad this turned out so well for you! xTieghan
Made this last night- so good!! Made it dairy free by using vegan butter & coconut oil in the rice. It took me about 2 cups of veggie broth at the end to make the rice creamy.
Thank you Sarah! So glad you enjoyed this! xTieghan
Quite delicious! The crispy shallots and chickpeas are absolutely necessary. I skipped the toasted coconut (we’re not fans) and used Aleppo Pepper in the yogurt for a more savory spice flavor. Will keep this one in the recipe file!
Thank you Victoria! xTieghan
Accidentally wrote this review on the wrong recipe lol ? anyway, very very good and I will be making it again! I used regular yellow onions, powdered garlic, fresh ginger, and precooked spinach. It turned out great! ?
Hi Kathryn! Haha no worries, I got it! Thank you so much for trying this recipe! I am so glad you loved it! xTieghan
I made this for lunch today. This recipe was AMAZING! And I whipped out one of my frozen naan’s from her previous homemade naan recipe. The time I made the naan recipe, it made so many so I froze the extra’s. I’m so glad I have leftovers for tomorrow’s lunch. The only change I made was I added more salt. A lot more salt than noted on the recipe. I have to do this often with the recipes from this website. However, in the end, the recipes are always delicious and healthy! Thank you!!
That is so amazing to hear!! Thank you so much for trying this! xTieghan
Delicious combination of flavors and super easy to make!
Thank you Cathy! I am so glad this turned out so well for you! xTieghan
Easy and delicious gluten free dish. Extremely flavorful – I drizzled additional coconut cream on top of it! Thank you for all your inspiring combinations I would never come up with myself!
Thank you Wendy! I am so glad you have been enjoying them! xTieghan
All I can say is, WOW! If you haven’t already made this, do it now! So fast, easy, and delicious. I don’t make many meals more than once because there are so many recipes I want to try, but this will definitely be entering my rotation. Tip: add Trader Joe’s chili onion crunch on top— takes this meal over the top 🙂
Thank you so much Samatha! I am so glad this turned out so well for you! xTieghan
Whole family including all 3 children loved this recipe. I toasted the chickpeas for longer making them uber-crispy… absolutely delicious.
Amazing! Thank you Christine! xTieghan
Delicious weeknight meal!! Came together really easily.
Thank you so much Kara! xTieghan
This was amazing! My meat loving hubby was skeptical but took one bite and loved it. Thanks for this recipie ! 10/10 yum!
Thank you so much Hope! xTieghan
SO good!! Ate it for 5 meals in a row without complaint. Easy to add onto with leftovers – fried egg, spinach (any greens!), mint, sour cream, greek yogurt… the possibilities are endless. Was able to make it last a few days by omitting the last step to make it soupy and souped it up in individual servings instead. Chick peas just needed a quick re-pan fry over high heat to crisp back up again after being in the fridge. Had everything already in my pantry so this is definitely going in the rotation. Thank you!!
Yes!! That is so amazing to hear! Thank you so much for trying this MK! xTieghan
This recipe was soooo delicious! I could eat it all day, every day.
Hi Betsy! That is so amazing to hear! Thank you so much for trying this recipe! I hope you love others as well! xTieghan
For those asking about using brown rice, I made this last night with brown long grain rice. I ended up simmering it uncovered for about 30 minutes. I then added the greens at the stage where you add more broth to get it creamy and stirred them in to cook. Making the rice this way required more broth (I think I used closer to 3/3.5 cups) to keep it soupy, but it still turned out well! I do think the next time we make this, I would double the chickpea mixture and maybe top with a fried egg per other commenter recommendations.
Hi Lizzie! Thank you so much for sharing this! I am sure it will help so many! Also, I am really glad this recipe turned out so well for you!! xTieghan
it looks really delicious <3
I love the fact that its easy to make vegan.
If some also are interested in the healing effect of herbs – check this out: bit.ly/2HjpTa0
I hope it's ok to post here. Otherwise just dismiss it <3
Thank you Lisette! I hope you try this! Also, I have been so interested in healing effects of herbs, so thank you for sharing that! xTieghan
Loved this! I’m not typically a vegan eater, but this was so completely and deeply satisfying. So flavorful, and very easy to bring together. On the next go around, I may skip the flaked coconut and Greek yogurt, as I’m not the biggest fan of coconut in general, and the dish is already so wonderfully creamy— but even so, I have no complaints. I couldn’t find red harissa sauce, but I did have a red harissa spice blend that I sprinkled over the top and it was fantastic. Took the flavors to a new level. Also: tried it with mint. Definitely curious to go the cilantro route and see how that changes it up!
Hi Aaron! I am so glad this recipe turned out so well for you! Thank you! xTieghan
Absolutely delish! Easy and quick, perfect for a weeknight dinner. I will absolutely make again.
Thank you so much Jen! I am so glad this turned out so well for you! xTieghan
Tried this dish. Amazing! One thing though, instead of tossing the chickpea juice (aquafaba), add it at the end instead of the final 1/2 cup of broth. Made the whole dish even thicker and more delicious. This is a winner for sure!
Oh amazing! Thank you so much Lowell! I am so glad this turned out so well for you! xTieghan
Thanks for a great Valentine’s Day dinner. Fun to make and delicious to eat! We even made our naan! Forgot the dollop of yogurt on top but we can do that for lunch today!
And a beautiful dinner it was!
Thanks again!
Thank you Ellen!! I am so glad you loved this recipe! And with homemade naan is the BEST! I hope its just as amazing for lunch! xTieghan
This recipe is so good y’all! Many of the ingredients are staples that I already had on hand. Adding it to my rotation. Thank you Tieghan!!!
Thank you Danielle! Its the best when you already have everything you need! I hope you continue to love this and others! xTieghan
This recipe was the best I’ve made in a very long time! The flavors were out of this world and I plan to make it again and again. I used brown Jasmine rice since it’s all I keep on hand. I probably ended up using close to 4 cups broth and it took about 30-35 minutes to cook. I’m not usually a fan of coconut flakes but loved it crisped up in this recipe.
Thank you so much for trying this Emma! I am so glad it turned out so well for you! xTieghan
coconut allergy in our house. Any ideas for an alternative liquid to substitute for the coconut milk?
Hey Holly! I would use whole milk or heavy creamy. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Could I use half cauliflower rice, half basmati rice or will the cooking times be too different to do in the same pan?
I have been loving so many of your recipes! Thanks in advance 🙂
Hey Lan! I think that will work. Just use 3/4 cup rice and 1 1/2 cups broth, then stir the cauli rice in once the regular rice is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
this was so good! so much flavor and comfort all in one bowl 🙂
Thank you so much Bernadette! I am so glad you loved this! xTieghan
This was a really easy and yummy recipe and it was great with curry spiced chicken! Thanks for sharing!
Love that! Thank you for trying this recipe! xTieghan
What other kind d of rice can I use. My son can’t have rice. Thanks connie
Hey Connie, I would use quinoa or orzo pasta in place of the rice. Cooking times will vary dependent on the grain you choose to use, so please be sure to adjust. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was amazing! So easy to make too. Best meal I’ve made in awhile.
Thank you so much Lee! I am so glad this turned out so well for you! xTieghan
no idea what I did wrong but this did not come out well for me. I am a good cook and followed the recipe correctly. the rice did not cook in 10 mins, it needed about 10 more minutes with a lot more broth added (which didn’t surprise me as the bag of basmati rice said it would take 20 mins to cook). I doubled the chickpeas because I have no idea how 1 can could feed 6 people. Overall the dish was too coconuty/sweet for me and lacked other flavors/spice. I ended up needing to add 2-3 teaspoons of a South African curry powder I had. the chickpeas did not crisp for me but probably because with 2 cans the pan got overcrowded
Hi Sophie! I am really sorry this did not work out well for you! Please let me know if you have any questions or if anything could have gone wrong in the making…Please let me know! xTieghan
Made this last night and my husband spent the entire meal Raving about how delish it was! So yummy and healthy!
Thank you so much Lindsey! I am so glad this turned out so well for you! xTieghan
I made this for dinner last night and I could eat it every single day. So delicious!
Thank you Brooke! So happy to hear that! xTieghan
Amazing!! The coconut cream and butter make this so decadent and the greens give it color and texture.
Thank you so much Maria! I am so glad you enjoyed this recipe! xTieghan
I made this last night. Super Yummy. Next time I will double the chickpea portion of the recipe as there ends up being a lot of rice to chickpea. Will definitely make again!
So happy to hear that! Thank you so much Laura! xTieghan
Made this on Thursday night and we loved it–and/but the left overs I’m having for lunch today (Saturday) are maybe even better. My husband and I are trying to eat more “meals without a face” for various social justice/environmental reasons, and this meal is now at the top of our rotation. We used lacinato kale that we had on hand and it worked super well; the topping was amazing, too–three huge cheers for this recipe!
Hi Rebecca! I am so glad this one turned out so well for you! Thank you so much for trying it! xTieghan
Such a comforting dish! I’ve followed Half Baked Harvest for years, but mostly haven’t indulged my cook’s heart these past few years between raising a toddler and working full time. This recipe hits all the right notes – subtle coconut, salty, crispy, and creamy – a cross between the classic rice dishes of my childhood and the vegetarian/vegan foods that leave me most energized. Thank you for this easy-to-follow recipe, which feels slightly exotic in my bland dinner rotation!
Hi! I am so glad you have been following and enjoying my blog for so long! That is amazing! Also, I am really glad you enjoyed this! Thank you! xTieghan
Absolutely delicious! Fantastic for an easy, flavorful Sunday night dinner.
Thank you so much Karissa! I am really glad you enjoyed this one! xTieghan
Delicious. Everyone wanted more. Next time I will just make more beans !
That is so great to hear! Thank you so much for trying this Larissa! xTieghan
I roasted the chickpeas with sweet potatoes, inspired by your Kale Caesar Salad. So delicious!
Yum! So glad this turned out so well for you Amy! Thank you! xTieghan
I made this tonight, delicious!!! Loved all the layers of textures and flavors.
That is so great to hear! Thank you for trying this Katie! xTieghan
Hi!
Don’t you just love it when you see a recipe that you like and realise you have all the ingredients??
Made this last night for the fam. I loved it! and so did the kids. I made a vegan version with vegan butter and coconut yogurt.
It was delish!
My significant other suggested to add dried raisins (he’s moroccan – they love sweet and salty dishes). Told him I will make a little bit on the side for him next time.
Thanks for the recipe. ??
Ahh yes that is the best feeling!! I am so glad this turned out so well for you all! Thank you for trying it Nat! xTieghan
would just like to say, I accidentally used smoked paprika in place of the turmeric because the spices look similar and have the same container in my house…The result was amazing and I can’t say I was upset about how it turned it out. I will try it with Turmeric next time. Great Recipe though.
Haha so glad you still enjoyed this Jeff! Thank you so much! xTieghan
This was sooo good and the pictures are fantastic.
Thank you so much! xTieghan
I made this last night for my in-laws and it was a HUGE hit! It’s perfectly spiced – rich and flavorful without having too much heat for folks with sensitive palates. I also love the textures. I tend to not like soggy rice dishes like risottos because they can taste bland and monotonous, but the crispy chickpeas and crunchy coconut flake mixture in this recipe paired amazingly with the rice and made it impossible to get tired of eating this. Also, the turmeric and coconut milk made the rice deliciously tasty on its own! The greek yogurt and cilantro toppings lifted it and added some tang. HIGHLY recommend!
As a side note, I just want to gush and say how obsessed I am with your blog, Tieghan! I’ve gotten a few friends and family members hooked on your work, too. My wife and I eat vegetarian at home, and I love how flavorful, interesting, and filling your vegetarian entrees are! I’m sure your meat dishes are wonderful too, but thank you for posting so many delicious veggie-friendly recipes for us!
Hi Amanda! Wow I am so happy this turned out so well for you! Thank you for trying it and I hope you continue to enjoy some other vegetarian recipes!! xTieghan
This was so good! I was also using brown rice and discovered the comments while cooking,so my rice was more creamy than brothy. Still amazing. I’m even excited for the leftovers!!
Amazing! Thank you so much for trying this Whitney! xTieghan
Ok this dish is insane, I 100% recommend it. I topped it off with Greek yogurt and harissa like suggested, and it put this rice over the top, definitely do not skip adding those two things! The only substitutions I made was that I just used grated fresh ginger instead of ginger powder and lite coconut milk instead of regular. I really really love this dish!
Thank you so much Rianne! I am so glad this turned out so well for you! xTieghan
Hi! I’ve tested out the rice in the instant pot and figured it out for those asking – Soaked the rice in filtered water for 10 mins Then strained, sautéed the butter, rice, turmeric and red pepper for just a few minutes to toss around. Turned off and added full can of coconut milk and one cup of vegetable broth. Mixed, added the torn greens on top, sealed top and set to pressure cook high for 6 minutes. Allow natural steam release. Came out perfect and fluffy. I’ve made this dish a few times on the stove, but this came out just as good.
Hi Ana! I am so glad this turned out so well for you! Thank you so much for trying this recipe! xTieghan
I really liked how light, but filling this recipe was. The only suggestion is in step 2 add the oil and chickpeas for a few minutes first and then add the garlic and shallots. With adding them all at the same time and trying to allow the chickpeas to crisp by only stirring occasionally, the shallots and garlic got overcooked and bitter overtaking the other flavors. Even so, my husband said we definitely should make it again!
Hi Maddie! I am so glad this turned out so well for you both! Thank you for trying it! xTieghan
OMG, I just made this on a rainy day down in Australia and its so delicious! Will definitely be making multiple times again!! Thanks Tieghan 🙂
Thank you Alice! I am so glad you’re loving this recipe! xTieghan
This is goooood. It’s very simple but super delicious and filling. The rice would be so yum as a side with nearly anything.
Thanks for another winner!
Thank you Amanda! xTieghan
When I saw this recipe posted, I knew I was going to love it! I finally got around to making it tonight and it was just as good as i expected. Used an onion in place of the shallot. Like a few others noted, I will use two cans of chickpeas next time to have more of the crispy topping. I used kale, which has such a hearty texture, which I think I would prefer over spinach. This is definitely going in the rotation.
Thank you so much Rachel! I am so glad this turned out so well for you! xTieghan
I made this for the second time, and it is so delicious!! I added turkey meatballs for my hubby. By two year old practically ate all the yummy chickpeas! So so good!
Aw that is so great! Thank you Elizabeth! xTieghan
Hi!!
Can I substitute with quinoa ??
Hi Natasha! Love that idea. I am sure quinoa will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This person stole your recipe and photos: https://simplykitch.com/creamy-golden-rice-with-spiced-chickpeas/
Hi Jasmine! Thank you so much for letting me know! xTieghan
This is just ridiculously good. I added some slivered beets to the rice and then subbed soy yogurt. I feel like nobody writes recipes that require so little editing on my part. So I’m seriously thankful for our similar taste in food, you really save me on nights when I’m just not feeling inspired!!!
Aw that is amazing to hear! I am so glad you are enjoying my recipes and I may just have to try some beets in here next time! Thank you Lara! xTieghan
Just made this with pantry staples. Sooo good easy to come together. I added the mint leaves with th spinach when rice was cooking. My husband loved it. Will for sure make again.
Thank you so much Sessia! I am so glad this turned out so well for you! xTieghan
This was absolutely delicious! My granddaughters, 10 (more picky usually) and 7 (always adventurous) both loved it! Tasting either the rice or the chickpea mixture separately is good but the magic is in the combination. Wow!
I used swiss chard. I was tempted to use less olive oil for the chickpea mixture but decided to stick to the recipe and I’m glad I did. The trick is not to eat past fullness. It’s that good!
Oh wow that is so amazing to hear! Thank you so much for trying this, Kelly! xTieghan
Made this one again during quarantine so didn’t have sesame seeds or cilantro/mint to garnish but it was still amazingly good. Hugely recommended.
Thank you so much Rebecca! xTieghan
I don’t ever leave reviews, but your site is the only place I get my recipes from. You make me feel proud to cook and that I create things that people rave about! You’re so talented- thank you so much for making my family happy 🙂 I just served this dish and it was fantastic!
Thank you so much Lindsey! I am so glad this recipe turned out so well for you! xTieghan
I’ve made this recipe at least 4 times now and love how easy it is! The coconut milk adds the perfect flavor and the rice is so creamy. But the crunch of the coconut and garlic with the roasted chickpeas adds the perfect balance. Thank you so much for the recipe!
Thank you so much Megan! I am so glad this turned out so well for you! xTieghan
This recipe is incredibly delicious and so simple to make. The crispy chickpeas compliment the creamy rice so well. I love this recipe so much, I have made it three times in the past month!
Thank you so much! I am so glad you have been loving this recipe! xTieghan
This has become one of my very favorite meals. It is comfort food that is also good for you.
Thank you so much Kelly! xTieghan
So good! I was a bit nervous as I wasn’t sure my daughters and husband would like this, but everyone loved it! Thank you!
Thank you so much Eileen! xTieghan
This sounds so amazing! I grabbed all the ingredients to make this for dinner tomorrow. As I live alone, I have been eating all my leftovers for lunch during quarantine. I know you mentioned that this is something that’s best eaten right away but any tips on reviving this the next day?
Thanks!
Hi Karina,
You could reheat on the skillet the next day. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Perfect Quarantine recipe straight from my pantry! Big hit with everyone!!! Made it just as written. Thank you!!!
Thank you so much Heather! That is so amazing to hear! xTieghan
We enjoyed the different textures – the creamy rice and the crispy garbanzo beans. I didn’t have harissa on hand, so we used sriracha – yum!
Thank you so much Jen! I am so glad this turned out so well for you! xTieghan
Holy smokes! I never leave recipe reviews, but this was outstanding! We were so impressed by the complexitity and orginality of flavors. Really well done, Tieghan!
Thank you so much Sam! I am really glad this recipe turned out so well for you! xTieghan
This is definitely one of the best recipes I have ever made/tasted- and I cook A LOT! Sooo good. I donMt make the rice quite as soupy though. Also remember salt is your friend with the onions and chickpeas. The burst of buttery saltiness completes the dish perfectly.
Thank you so much Karen!! I am so glad this recipe turned out so well for you! xTieghan
This has become a staple in our weeknight dinner rotation. Our 1 and 3 year olds gobble it up!
Aw that is too cute! Love that you can all enjoy this one, Emily! xTieghan
This was sooo good. I added fresh ginger and powdered ginger. It was a hit with my boyfriend. Thanks for the incredible recipe!
Amazing! Thank you Emily! xTieghan
Made this last night for my family and it was a huge hit!! Super easy and so delicious – this is definitely going to become a new staple in my cooking rotation!
Love that!! Thank you so much for trying this one, Anna! xTieghan
Mmm this is so delicious! The various textures, hints of coconut and an all around great tasting dish!
Thank you Sabrina!! That is so great to hear! xTieghan
Hi! I’d like to make this with some leftover rice that’s already cooked – Will that work? If so, how should I measure out the other ingredients so it’s not too soupy?
Thank you! 🙂
Hi Amanda,
That would be totally fine to do! I would just cut the liquid measurements in half and no need to bring to a boil just let everything heat through. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make this recipe every week!!!! This is SO GOOD!! And so easy!! OBSESSED
Thank you Lindsay! I am so happy to hear that! xTieghan
This was incredible! Easy to make, healthy and delicious. If I could give it 6 stars, I would.
Wow yes! I am so glad you loved this recipe, Marcy! xTieghan
Loved this recipe. Pure comfort food that still fits within my health goals. Do you think it could work in a rice cooker? My college student wants to give it a try.
Hey Kirk,
I am so glad you enjoyed the recipe! I have not tested this in a rice cooker but I don’t see why it wouldn’t work. Please let me know if you have any other questions! xTieghan
Hi Tieghan,
I’m hoping you can educate me – I only have medium grain brown rice. I saw that you recommended 2 more cups of broth and an extra 30 minutes of rice cooking time for a long grain brown rice but I wondered if that should be adjusted for medium grain. Thanks for your help! Your recipes rock!!
Thank you Rachael! I am really glad this recipe turned out so well for you! xTieghan
I absolutely love this recipe–have made it numerous times. The rice is particularly delicious and I always get many compliments on how creamy it is. My only suggestion/recommendation is to increase the chickpea quantity and thus, the spice ratios to fit the new, larger chickpea amount. I find that 1 16 oz can doesn’t yield 6 servings. We probably eat more than was originally intended but they’re so good, how could you not want to eat them all?? So we go large quantities 🙂
Haha I am so happy you loved this, Zelda!! Thank you so much for trying it! xTieghan
Wow! The flavors and the creaminess of this are irresistible. Made this for mom and she loved it too!
I am so happy to hear that! Thank you! xTieghan
This was sooooo delicious and surprisingly easy to make. I think I would put a little less butter the next time I make it but man! I really can’t believe how good this turned out.
I am so happy you loved this one, Katie! Thank you so much for trying this one! xTieghan
Do you think the rice is something that could be made and frozen?
Hey there,
I honestly have never frozen rice before so I am not totally sure how that would work out. I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
This was awesome. I had to cook my rice a little longer but the end result was super creamy and yummy. Topped with greek yogurt and cilantro. Simple weeknight recipe that I can add to my routine when I’m trying to eat less meat. Thank you!
Hey Kerry,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Dear Tieghan. Thanks for coming in to first my daughters kitchen who then passed your wonderful recipes onto me. I got your new super simple cookbook for xmas and making my way thru it slowly. My daughter lives in Northern Alberta and I in Van BC Canada, Finding time to get down to the recipes is sometimes a challenge what with being a front line hosp nurse and enduring and coping with all Covid has brought to us, but we plough on . I saw you wanted some Netflix suggestions and when time allows and being hunkered down I’ve never watched so much TV as I have with being in isolation ! So may I suggest some wonderful movies we have seen based on true stories or books. “The African Doctor-subtitiled as it’s in French”. “The boy who Harnessed the Wind”.”Wishman” “Lost Husband”. We’ve started to watch as suggested by a friend the series which is addictive “Borgen” and my husband has become obsessed with British Detective Series on the streaming device “Acorn”.
So that hopefully should keep you occupied in-between times in the kitchen and recipe development. Cheers and Happy New Yr Regards Debbie
Hey Debbie,
Thanks so much for your kind message and reading along! I am so glad you and your family have been enjoying the recipes. Thanks for the Netflix recommendations! Wishing you a great week! xTieghan
I made this tonight. So yummy!! However I didn’t see in the recipe where I add the greens. I assumed, based on the photo, that it goes in the finished rice. Made your homemade naan with it and it was insane!! Thank you.
Hey Melody,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Excellent dish!! Couple tweaks I made—
Brown basmati, so the cooking time for the rice is about double. And for toppings I opted for yoghurt, fresh chopped cilantro and Moroccan tomato jam. It was HEAVENLY! I used 1 tsp of the pepper flakes for the rice and that gave me ample spice for the entire dish (I didn’t prepare the chickpeas with more because that would’ve been too much). Thanks again— this will be made often in my house. Even the 19month old enjoyed a bowl!
Hey Amanda,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I just made this for dinner and even my fussy husband loved it. I made it in a rice cooker (because I’m lazy) and it worked just fine. Will be making this again soon!
Hey Miranda,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I made this tonight for my family and it was a huge success. It is light, fragrant and flavorful. Filling but not to the point of bloat. The presentation is very impressive for the a relatively simple meal to throw together. Putting this on the repeat list.
Hey India,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was FANTASTIC!! I’ve been using your recipes for a couple of months now and every time I cook one of them the family flips!! So easy and so delicious!!
Hey Kaytlin,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
All I can say is yessssssss to this dish. I’ve made this before and woke up craving it. I saw it on HBH’s Instagram and took that as a sign it needed to be tonight’s dinner. So comforting, so creamy, so flavorful. The chickpea mixture is heavenly. I follow this recipe to a T and top it with greek yogurt, harissa & mint. The combination is perfect. I used vegan butter and next time I’ll try dairy free yogurt as well. I’m not very quick in the kitchen but this recipe came together VERY quickly. Would be a great dish if you’re cooking for company and really want to wow them with something different. Thank you HBH!
Hey Ruth,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This. Was. So. Good!!!! And surprisingly easy to make, too! Thanks for the awesome recipe, once again! 😊
Hey Karine,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was amazing!! My husband and I loved it. I made it with vegan butter and vegetable broth. I think I’ll add more red pepper flakes next time as I went pretty light to start. It was also very quick to make. 10/10!
Hey Alexis,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This recipe was such a hit. Followed everything to a T and my husband and I loved it.
Hey Paulina,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Love this! Great vegetarian night option.
Thanks so much! xTieghan
I love this! Perfect easy / quick lunch and so delicious. Thank you Tieghan!
Hey Cate,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Hey I was wondering if you think it’d be alright if I used toasted sesame seeds and sweetened coconut flakes. I happen to have both of those already and would like to use up what I have instead of buying something slightly different.
Hey Katie,
I think those will be fine to use, just note the recipe will have a sweeter flavor using sweetened coconut flakes. I hope you love the recipe! xTieghan
I made this the night before a big snowstorm and ugh it was perfect. Made it with brown rice (used 2cups of broth like she said here in the comments) and skipped the coconut because I didn’t have any and it still turned out super flavorful. I will say though I roasted my chickpeas for about 15 minutes in the pan and it was no where near being crispy like mentioned in the recipe. Ate then soft but it was still so good!
Hey Milaine,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
I made this tonight and I would definitely make it again! I may cook 1/2 amount of rice and x2 amount of greens next time 🙂
Hey Nao,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
This was genuinely one of the best recipes I’ve made in a while!!! The rice-OMG so delicious! I’m going to make it again and again. (I used brown basmati and cooked for 40 mins with normal amount of broth in recipe and it turned out great) The spiced chickpeas complement the rice so well and topped with mint it’s a flavor party in my mouth!! I am obsessed with how good this is you better bet I will be sharing it with everyone I know! Thank you so much 🙂
Hey Jessi,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
My husband snd I and our two year old absolutely loved this tonight! A definite repeater! Thanks!
Hey Amy,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
hi
I couldn’t get chick peas to get crispy????
Hey Treacy,
Can you tell me a little more? Was there anything you adjusted? Did you change the cooking method? Let me know how I can help! xTieghan
Thank you for sharing another delicious recipe! I cooked this meal two weeks in a row because I wasn’t ready to part with its flavours.
Hey Elyse,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
and the rice was not cooked with instructions you suggest. I used basmati. Just a FYI. Thank you.
Sorry, I’m not sure what happened for you, I also used basmati.
Hi! Would love to know the spice level on this? ( wanting to make for the kids as well) also, how do you feel it would taste if I added chicken? Thank you!
Hey Darlene,
This is not a spicy dish, and I think chicken would be great to add here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night. I enjoyed it but found it to be a bit bland. My ground ginger was very old so wondering if that was part of the problem. Might add some other spices next time. But overall loved the textures and that it was comforting but healthy.
Hey Margaret,
Thanks for giving the recipe a try, so sorry this was bland, let me know how I can help! xTieghan
So amazing. I doubled the chickpeas though. My friend and I got together for dinner and made this together and I was so easy and delicious!
Hey Lily,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
I really love the look of this recipe and am keen to try it. Just wondering if it would work with cooked rice from a rice cooker if I then added it to the pan with the butter etc? ( novice cook here who always has too much left over cooked rice so would love to make it in to something yummy like this?
Hey there,
Sure, that would work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this several times. My friends still rave about it. Highly recommend. I love persian rice dishes, but most of them are so time consuming to make. This is such a nice quick alternative.
Hey Anna,
Thanks so much for making this recipe, I am glad it was enjoyed! xTieghan
This dish is awesome! So flavorful and leftovers are equally delicious.
Hey Carol,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
Wowwwww this is delicious!!! I made this last night and, boy, did it satisfy. Great Indian fusion dish that feels like comfort, a warm hug.
I modified it slightly to use ingredients that I had on hand since I made it impulsively at 8pm and didn’t want to rush to the grocer: I used collard greens from the garden for the rice instead of kale/spinach, I upped the chickpeas to 2 cans (and glad I did bc YUM) and used 1/2 large white onion (thinly sliced), I didn’t have any coconut flakes so I used a spoonful of coconut oil to at least impart the flavor and I added a sprinkle of almond powder to the chickpeas since my Indian friends taught me to use nuts when making dishes.
I didn’t have yogurt or Naan, so I added an Indian veggie masala patty and mango ginger chutney (both from Trader Joe’s)- I was really hungry last night 😋. I can imagine that with the yogurt and Naan this would only be better, which is hard to imagine because it was already fantastic.
10/10 would recommend. Even my carnivore of a husband approved of this veg dish!
Hey Molly,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
Hello! I love this recipe, and am now (in real time!) making it for a second time. I’ve encountered issues with the cooking time because it takes me significantly longer to cook the rice. Perhaps it is the equipment I am using (Staub Cast Iron Everything Pan with cover- which I was inspired to by from your IG Stories), or the fact that I am using coconut cream, or the rice (long grain brown rice)? I follow the recipe exactly and the rice takes upwards of an hour to cook, covered, and I’ve increased the heat with the cover on. Any tips? In any case, I love all your recipes and have both of your cookbooks plus the lovely Etsy linen apron (gifted from my sister- who also gave me your cookbooks). Thanks Tieghan!
Hey Claire,
Thanks so much for giving the recipe a try, so sorry about the rice! It is definitely the type of rice you are using, brown rice takes much longer to cook. I would recommend using jasmine or basmati. I hope this helps! xTieghan
Hi quick question! If I were to double this meal, is there anything I need to keep in mind for cook times or amounts? It’s so good, I’ve made it several times!
Hey Eliza,
I would just make sure you have a large enough pot to double the recipe and then you will also need to double your cooking time for the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sooooo delicious! Such a heart, yummy meal. I am the only vegetarian in my family, and they usually don’t love my veggie recipes, but this got RAVE reviews. Perfect winter meal 🤤
Hey there,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
This was amazing! So flavorful and quick and easy for a weeknight dinner.
Hey Becky,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
This was definitely different! Trader Joe’s carries Harissa sauce, so I was pumped to be able to have this in the recipe. I swapped the rice for quinoa because my body’s been bloating oddly from rice lately, but I liked all the different flavors! There’s definitely a lot going on in this dish.
Hey Autumn,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
This persists as one of my favorite recipes in the entire universe. This dish is sumptuously delicious and so fun to make. Nothing compares to emptying that can of coconut milk into the rice :’)
Hey Alayna,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan