While I’m not a vegetarian, I try to keep my meat consumption to a minimum, especially on weeknights, for health reasons. The fun thing is trying to find plant-based protein alternatives that are delicious and satisfy my appetite!
Chickpeas are one of those protein-packed foods that add amazing depth to a dish. And this wild rice with coconut curried chickpeas recipe is so nutritious, but also nourishing and packed with amazing flavor. Plus, the coconut milk adds a creaminess to the curried chickpeas, also making this dish 100% vegan!
spice up your life
The thing that really bumps up the flavor in this recipe is a blend of delicious spices. The first is garam masala, which is actually a mix of many different ground spices and is very common in Indian cuisine.
You can buy garam masala at the store or make it yourself, but it’s typically a blend of warming spices like cinnamon, coriander, cumin, cardamom cloves, and nutmeg. This blend lends a floral sweetness to the dish with just a touch of heat, and when combined with coconut milk, it’s so comforting and delicious.
how to make it
This recipe is perfect for a quick weeknight meal, as it’s super easy and doesn’t require a ton of prep work or multiple cookware. You’ll start with cooking some wild rice, which usually takes about half an hour, but you can keep it on the back burner as you prepare the rest of the dish.
You’re going to heat some oil on a large saucepan, and cook the onion and garlic, adding the garam masala, and I like to add some additional coriander and cumin to elevate the flavor.
Then, you’ll add tomato paste, red pepper, and coconut milk, and simmer the ingredients for only about 5-10 minutes. The sauce should be nice and thick. You’ll then use an immersion blender to smooth out the sauce. Then, you’ll add the chickpeas and lemon juice, and stir everything together.
At this point, your rice should be ready to go, and you’ll just combine everything in a bowl, with a few sprigs of cilantro to garnish. Easy peasy!
⟶ the recipe
wild rice & coconut curried chickpeas
ingredients
1 cup wild rice
1 white onion, diced
2 cloves of garlic, minced
½ red bell pepper, diced
2 teaspoons garam masala
1/2 teaspoon coriander
1 teaspoon cumin
¼ teaspoon salt
¼ cup tomato paste
1 14-ounce can light coconut milk
1 jalapeno, diced
1 15-ounce can chickpeas, rinsed
½ lemon, juiced
Handful of fresh cilantro
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
4 servings
instructions
Cook wild rice according to package instructions. When finished cooking, fluff with a fork and set aside.
Meanwhile, heat some olive oil in a large saucepan over medium heat. Add onion and cook for about 5 minutes, stirring frequently. Stir in garlic, garam masala, coriander, cumin, and salt, until spices are coating the onions and garlic.
Add tomato paste, and cook for about 30 seconds, stirring rapidly. Add the red pepper and stir in coconut milk, bringing it to a simmer. Cook for about 5-10 minutes until thickened, then remove from heat.
Puree the sauce with an immersion blender until smooth. Alternately, you can transfer the sauce to a regular blender, but wait a few minutes for it to cool off before transferring. If using a regular blender, return the sauce to the pot and turn heat back on low. Add the chickpeas and lemon juice, stirring to coat and heat through.
Scoop rice into bowls and top with the curried chickpeas. Garnish with a few sprigs of cilantro.
⟶ recipe notes
- I LOVE to use my immersion blender with soups or sauces, because it allows you to blend directly in the pot or pan. If you don’t have one, though, a regular blender works as well. Just make sure to let the mixture cool off just a bit before blending, and be careful handling the heat during the transfer
⟶ modifications
- There are definitely ways you can modify this recipe. If you aren’t into the plant-based protein life, you can also pair this coconut curry recipe with shredded chicken or beef
- I love the complex flavor of wild or black rice, but you can use other types of rice as well, like basmati, or another grain like quinoa
⟶ make it ahead
- You can always make the rice ahead of time and have it ready to go for the curried chickpeas. Just reheat on the stove with a bit of butter (not vegan) or olive oil
