Broccolini & Chickpeas with Coconut Rice

Bowl of rice and vegetables.

This delicious and balanced plant-based meal is an easy weeknight dinner.

Bowl of rice and vegetables.

Coconut Rice with Spiced Chickpeas and Broccolini

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 people


  • 1 cup white rice
  • 400 ml light coconut milk canned
  • 400 g canned chickpeas drained and rinsed
  • 1 bunch broccolini
  • 1 red onion
  • 25 g peanuts
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/2 cup water


  • cilantro leaves roughly chopped
  • shredded coconut


  • Wash rice to remove excess starch. Place rice in sauce pan on high heat and toast for 3-4 minutes. Add half the can of coconut milk (200ml) + 1/2 a cup of water and a good pinch of salt, then cover and bring to the boil. Simmer 15 mins, turn off heat and let steam for a further 10 mins.
  • Dice onion, coarsely chop peanuts and finely chop broccolini including the stems. Drain chickpeas.
  • Place frypan on medium heat with 2 tbsp of vegetable oil. Add onion and chickpeas and cook for 3-4 minutes. Add spice mix, broccolini and peanuts and cook for afurther 2 mins. Add remaining coconut milk and miso paste, stir thoroughly until combined. Add 1/2 cup water and simmer until reduced and sauce has thickened slightly. Add salt to taste and 3/4 of the shredded coconut.
  • Place rice in bowls, top with the chickpea/broccolini mixture and garnish with chopped coriander.

This recipe originally appeared on Glow Diaries.


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