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Black Rice with Coconut Milk and Spicy Chickpeas

Black Rice with Coconut Milk and Spicy Chickpeas

A little bit of spice and everything nice – exactly what you should expect from my black rice with coconut milk and spicy chickpeas. 

Welcome to another recipe here at vegan.io, I’m happy to have you here! I am also very excited you have clicked on this recipe. It took me a few attempts to get this one right, but now I have mastered it and here to share it with you.

Let’s talk spice. Some days, I’m happy with plain jane style cooking, letting the natural flavours of the beautiful fresh ingredients I use shine through. And then there are days where my inner spice goddess demands attention and the freedom to be let loose. On these days, I cannot guarantee what the result will be. Most of the time I end up with wonderful spicy, hearty meals. But… occasionally (more than I care to admit) I end up with a giant mess in my kitchen and breathing fire from extensive amounts of wrongfully combined spices. Thankfully for us all, this recipe was a hit from the get go – even my family loved it.

This recipe is designed for a more substantial meal, like lunch or dinner. So, it is going to require a little more effort, time, and ingredients. It is well worth it though. You will need 40 minutes and 15 ingredients (most of these just being spices). 

Besides our spicy veggie mix, the other key ingredient in this dish is black rice. Never heard of it? Black rice is, besides the obvious (rice that is black), a superfood of the rice world. Most people commonly assume brown rice is the best choice, but it isn’t. This dark and luxurious rice contains all the benefits of healthier rice’s while also having a high level of Vitamin E and Anthocyanin (antioxidant). Other than being super healthy, this rice offers a wonderful texture and nutty taste to any dish.

Fun Fact: Black rice is often referred to as the ‘Forbidden Rice’ because it was once forbidden to be consumed by anybody but the emperor due to its value. 

Black Rice with coconut milk and spicy chickpeas is the perfect dish because it’s:

  • Super healthy!
  • An incredible source of protein – 28g to be exact. 
  • A good source of natural fiber – 18g. 
  • Tasty and filling! 

This is not a dish I would recommend to store for days and reheat as it would turn soggy and stick together (and that’s gross!). Please keep in mind that this recipe does make enough to serve 4 people. Feel free to divide the ingredient by half or even quarters to get your desired amount. 

Now go my fellow vegan lovers, and let your inner spice goddess run free. 

Did you like this fiery recipe? Head over and check out the Spicy Potato and Leek Filo Pie.

Ingredients
10
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut

Ingredients

For the Vegetables

  • 12 lb carrot (chopped)
  • 3 cups chickpeas
  • 2 tsps dried smoked paprika
  • 2 tbsps extra virgin coconut oil
  • 2 tsps garlic powder
  • 2 inches ginger (minced)
  • 2 tsps ground coriander
  • 2 tsps ground cumin
  • 1 tsp sea salt
  • 14 cup tahini
  • 2 tsps turmeric powder
  • 2 medium zucchini (chopped)

For the Rice

  • 112 cups black rice
  • 3 cups coconut milk
  • 1 cup water

Directions

  1. Cook the rice with the coconut milk and water until soft for about 30 - 40 minutes
  2. Preheat the oven to 420 F (220 degrees) and cover a backing tray with baking paper.
  3. Use a big bowl and mix the herbs with the tahini and coconut oil.
  4. Add the chickpeas and the vegetables and mix everything well before you spread it on the baking tray.
  5. Roast the vegetables and chickpeas for about 30 minutes in the oven.
  6. Add salt and adjust taste before you serve the vegetables with rice.

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