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Creamy Coconut Chickpeas with Spiced Cardamom Rice

Gathering Place Trading

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Enjoy a warm and comforting meal with creamy coconut chickpeas paired with fragrant basmati rice. This dish is seasoned with aromatic spices and whole seeds, creating a delightful flavor profile that is both satisfying and nourishing.
Creamy Coconut Chickpeas with Spiced Cardamom Rice

Ingredients

  • 2 cups cooked chickpeas, drained and rinsed
  • 1 can full-fat coconut milk
  • 1 small tomato, diced
  • 1 tablespoon coconut oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 2 whole bay leaves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • Salt, to taste
  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 whole bay leaf
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • ground cloves, small pinch
  • Salt, to taste

Directions

  1. Rinse the basmati rice thoroughly under cold water until the water runs mostly clear.

  2. To prepare the rice, heat the coconut oil in a medium saucepan over medium heat. Add the cumin seeds, brown mustard seeds, and bay leaf. Cook for approximately one minute, or until fragrant and the mustard seeds begin to pop.

  3. Stir in the cardamom, cinnamon, and cloves. Add the rinsed rice and stir until the grains are evenly coated in the coconut oil and spices.

  4. Add the water and salt, then bring to a boil. Cover the saucepan, reduce the heat to low, and cook for approximately 15 minutes, or until the water has been absorbed.

  5. Remove the rice from the heat and allow it to rest, covered, for 5 to 10 minutes. Remove the bay leaf and fluff the rice gently with a fork before serving.

  6. While the rice cooks, prepare the coconut chickpeas. Heat the coconut oil in a large pan over medium heat. Add the brown mustard seeds, cumin seeds, and bay leaves. Cook for approximately one minute, or until fragrant and the mustard seeds begin to pop.

  7. Add the turmeric, coriander, ginger, garlic powder, and black pepper. Stir continuously for approximately 30 seconds to release the flavours of the spices.

  8. Add the diced tomato and cook for 2 to 3 minutes, until it begins to soften.

  9. Add the chickpeas and stir until they are evenly coated in the spices. Pour in the coconut milk and season with salt.

  10. Bring the chickpeas to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce becomes rich and creamy.

  11. Taste and adjust the salt and seasonings as desired. Remove the bay leaves before serving.

  12. Serve the creamy coconut chickpeas alongside the warm spiced cardamom rice.