Baked coconut turmeric chickpea rice

Baked Coconut turmeric chickpea rice. Say hello to your new found love. Your new found side dish for every occasion, I mean EVERY occasion. I was sold when I was writing down this recipe and believe you me when I say you will be too. You can now offer to bring the rice dish when honoring that potluck dinner.  The in laws are coming for a visit. with everything I have to do before their arrival an oven baked dish is definitely an easy no fuss dish. You know it’s a hit when not even a single grain of rice is left in the serving dish by the end of dinner.

When you hear your family telling you things like ” this is the best rice I’ve had in a while” you know it’s there, there being where you want to be with taste and flavor.

Chickpeas are one of my favorite he says. Well here we are then. A hearty baked Coconut turmeric chickpea rice. The perfect entertainment platter to grace your lunch or dinner table. That beautiful yellow will gather the crowd. conversations will start the moment your guests open the door. it smells wonderful.

Make sure you soak some dehydrated chickpeas the night before. If you forget , worry not. You can also use chickpeas from a can. I use both canned and dehydrated chickpeas and I must confess, you can taste the difference. Well, I can taste the difference.

I usually add turmeric , just as something extra for soups and stews. Today It’s the star of the dish. The combination with coconut milk works wonders. My husband’s family ( except for my husband) is not too familiar with spicy food, so this dish is mild. A scotch bonnet pepper makes it even better, so feel free to add one.

Family and friends bring the greatest joy to my recipe testing, because it’s their reactions, the satisfaction on their faces that makes the craft of cooking come to life. I urge you to give this one a shot.  It will become your next favorite rice dish I promise. Yes, the excitement and confidence might seem a little too much but i really love this dish.

Baked coconut turmeric chickpea rice

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Ingredients

  

• 3 cups parboiled basmati rice
• 2 cups chickpeas (after overnight soak of dehydrated chickpeas for about 10 hours)
• 1 13.5 oz Thai coconut milk
• 1 1/2 Tbsp coconut oil
• 2 Tbsp turmeric
• 1 1/2 cups chopped red onions
• 1/2 cup chopped spring onions
• 4 cloves garlic minced
• 1 tsp black pepper
• 1 tsp cayenne
• 1-2 tsp Kosher salt
• 1-2 tsp vegetable bouillon
• 4 cups vegetable broth (1 box)
• 3 bay leaves

Instructions

 

• In a Dutch oven, heat oil and sauté onions for 5 minutes. Add in chickpeas, garlic and cook for another 5 minutes
• Then add turmeric, stir well and cook for a minute or so. Shake and pour can of coconut milk in the pot. Stir well and gently simmer uncovered for 5 minutes.
• Add rice, salt, bouillon, broth, black pepper,spring onions . Stir well. Cover and bake at 400 for 40-45 minutes. Remove from oven , let sit for 5 minutes , fluff and enjoy.