Wednesday, 1 July 2015

Chickpeas rice with coconut milk and sesame seeds

Creamy and mildly spiced , flavored rice with chickpeas cooked in vegetable stock and coconut milk. Best served with grilled eggplant slices / eggplant crispy fries. Very easy to make and a complete family friendly meal in one pot.


  • 1 Cup Rice
  • 1 and 1/2 Tablespoons of vegetable oil
  • 1 Teaspoon Butter
  • 2 Garlic cloves chopped finely
  • 1 Red onion chopped finely
  • 1/2 Teaspoon dried herbs ( mix of thyme, rosemary and  oregano)
  • 1/2 Teaspoon paprika or red chilli powder ( I used just a big pinch )
  • 1/3 Cup Coconut Milk ( If you are using homemade coconut milk extract, then use first extract )
  • 1/3 Cup vegetable stock
  • 1/2 Cup water to cook the rice
  • 1 Tablespoon dry roasted sesame seeds
  • 1 Tablespoon chopped cilantro leaves for garnish
  • 1/2 Cup cooked chickpeas
  • Salt and ground black pepper to taste


1. Wash rice several times and soak in tap water for 15 minutes
2. In a pan, heat oil and butter. Keep the flame in medium heat setting. When the oil is hot, add garlic cloves and fry for 30 seconds until light golden
3. Then add red onion , sprinkle a pinch of salt and fry until the onions are nice golden and caramelized. Add very less salt since we will be cooking the rice in stock
4. Add dried herbs and paprika and give it a stir.
5. Drain water from the soaked rice and add the rice to the pan and using a fork give it a nice stir to combine the onions and garlic with the rice
6. Reduce the flame to low and sauté the rice till it becomes golden brown. Rice should be crispy fried to brown
7. At this stage, add vegetable stock, 1/2 Cup water. Check the salt and add more salt if required
8. Give it a nice stir and  bring it boil, once It starts boiling , reduce the heat to lowest setting and close the pan with a lid. Let the rice cook on low flame for about 10 minutes
9. When the rice looks almost cooked through and there is only little water left in the pan, add coconut milk and cooked chickpeas. Using a fork gently mix
10. Cook the rice until all the water evaporates and the rice is cooked through
11. Sprinkle chopped cilantro leaves and roasted sesame seeds and serve hot
12. I served the rice with crispy grilled eggplant slices. It was a heavenly combo


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