Jamaican Chickpea Coconut Rice Bowl

Name: Jamaican Chickpea Coconut Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon allspice; Salt and pepper to taste; 2 tablespoons olive oil; Chopped cilantro for garnish; Lime wedges for serving

Highlighted under: Global Flavors

I love experimenting with hearty and flavorful dishes, and this Jamaican Chickpea Coconut Rice Bowl has become one of my favorites. It’s not only a perfect blend of spices and wholesome ingredients, but also a delightful way to enjoy a vegetarian meal. The creamy coconut and tender chickpeas combine beautifully with fragrant rice, creating a satisfying bowl that is both nourishing and comforting. Plus, preparing it is a breeze, making it ideal for busy weeknights or relaxed weekends when you want something special yet simple.

Created by

Harriet Collins

Last updated on 2026-01-14T00:18:59.642Z

When I first tried this dish at a local Caribbean restaurant, I was instantly captivated by the combination of flavors. The warm spices and creamy coconut milk really highlight the natural goodness of the chickpeas and rice. I decided to recreate it at home, tweaking it to my liking by adding fresh herbs and lime for a pop of brightness that elevates the flavors to new heights.

One specific tip I learned was to let the rice sit for a few minutes after cooking; this helps all the flavors meld together beautifully, making each bite a harmonious blend of creamy coconut and savory spices. I can’t wait for you to try it!

        Why You Will Love This Recipe
        Rich, creamy coconut flavor with a hint of spice
Loaded with protein from chickpeas, making it filling
Quick and easy to prepare, perfect for busy nights

      

Understanding the Flavors

The combination of coconut milk and spices in this bowl creates a rich flavor profile that is quintessentially Jamaican. The coconut milk adds creaminess and a subtle sweetness, which perfectly balances the earthiness of the chickpeas. Each spice plays a crucial role: cumin lends a warm nuttiness, turmeric brings a vibrant golden hue and health benefits, and allspice contributes a complex, aromatic quality. Together, they transform simple ingredients into a dish bursting with flavor and character.

When preparing the rice, it’s important to toast it for just 1-2 minutes after adding it to the sautéed onion and garlic mixture. Toasting the rice not only enhances its nutty flavor but also helps maintain a firmer texture, preventing it from becoming mushy during cooking. This technique deepens the overall taste of the dish, as the rice absorbs the spices and coconut milk during simmering.

Customization and Variations

One of the great things about this Chickpea Coconut Rice Bowl is its flexibility. If you want to up the freshness, feel free to add in some steamed or roasted vegetables like bell peppers or broccoli. For a bit of heat, you can incorporate chopped jalapeños or a dash of hot sauce into the coconut milk mixture. Additionally, adding a handful of spinach or kale for the last few minutes of cooking can increase the nutritional value without compromising the bowl's creamy profile.

Should you want to make it vegan or free from gluten, it’s naturally gluten-free, and you can ensure all ingredients, like the vegetable broth, are certified organic. For a heartier meal, consider pairing it with a side of fried plantains or serving it over quinoa instead of rice for a slightly different texture and flavor.

Storage and Reheating Tips

This bowl stores well, making it a great option for meal prep. After cooking, allow it to cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. If you wish to keep the dish longer, you can freeze portions in freezer-safe containers for up to 3 months. Just remember that the texture of the chickpeas might change slightly after freezing, so ensure they are freshly cooked before freezing.

When reheating, I suggest doing so gently on the stovetop over low heat to prevent the rice from drying out. Adding a splash of vegetable broth or water can help restore creaminess as you heat it. Microwave reheating is also effective; just cover it to retain moisture and heat in 60-second intervals, stirring occasionally until it's warm all the way through.

Ingredients

For the Rice Bowl

1 cup basmati rice
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon allspice
Salt and pepper to taste
2 tablespoons olive oil
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Cook the Rice

In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, garlic, and grated ginger, and sauté until the onion is translucent. Add the rice and stir for 1-2 minutes until lightly toasted.

Combine Ingredients

Pour in the coconut milk and vegetable broth, along with cumin, turmeric, allspice, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is fluffy.

Add Chickpeas

Stir in the chickpeas, re-cover the pot, and cook for an additional 5 minutes to warm through and allow flavors to meld.

Serve

Serve the rice bowl hot, garnished with chopped cilantro and lime wedges on the side.

Pro Tips

For an extra layer of flavor, consider adding roasted vegetables or sautéed greens to the bowl. You can also substitute the chickpeas with black beans for a different twist.

Ingredient Insights

Chickpeas are a fantastic source of plant-based protein and fiber, making them a perfect choice for a filling vegetarian meal. They not only add texture but also contribute to the overall heartiness of the dish. If you're looking to experiment, navy beans or lentils can serve as suitable substitutes, though you may need to adjust cooking times accordingly.

The choice of rice matters significantly; basmati rice works beautifully due to its long grains and aromatic qualities. Its fluffiness helps absorb the creaminess of the coconut milk without becoming overly sticky. Should you choose to use brown rice instead, just be aware that it requires a longer cooking time, approximately 40-45 minutes, so adjust your liquid ratios and timings accordingly.

Serving Suggestions

This bowl is not only delicious on its own, but it can also be served as a side dish alongside grilled meats or fish for those who include proteins in their diet. If you want to keep it purely vegetarian, top it with roasted cashews or pumpkin seeds for added crunch and a boost of healthy fats. The lime wedges are essential for brightness; don’t skip them, as they enhance the flavor overall.

For a family-style meal, consider serving the chickpea coconut rice in a large bowl, allowing everyone to customize their own portions. Set out toppings like sliced avocado, extra lime wedges, and even a dollop of Greek yogurt or plant-based yogurt for an added creamy finish. This approach not only brings variety but also engages everyone in the dining experience.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, but you'll need to adjust the cooking time and amount of liquid since brown rice takes longer to cook.

→ Is this recipe vegan?

Absolutely! It's 100% vegan and full of plant-based protein.

→ Can leftovers be stored?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before consuming.

→ What can I add for extra crunch?

Chopped nuts or seeds, like almonds or pumpkin seeds, can add a delightful crunch to your bowl.