Creamy Yellow Rice with Crunchy Chickpeas
May 06, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Creamy yellow Rice with Crunchy Chickpeas
Servings: 6
Cook Time: 30 minutes
This meal is packed with anti-inflammatory power! If you don’t like the taste of Turmeric, you can use less in the dish, along with less salt if you are avoiding sodium intake. Instead of tofu + water, you are welcome to use your favorite plant milk. Kale adds a boost of fiber and antioxidants, while spices like turmeric, garlic and ginger are known for their inflammation-fighting properties. It’s everything you want in a healing plant-based meal: nourishing, flavorful, and deeply satisfying.
Ingredients
For the Spiced Chickpeas:
2 cans (15.5 oz) chickpeas, drained and rinsed
1 tsp onion powder
1 tsp garlic powder
½ tsp ground ginger
½ tsp salt (optional)
¼ tsp red pepper flakes (optional)
For the Creamy Rice Base:
1 red onion, diced
3 cloves garlic, minced
2 cups chopped kale
1 tsp ground turmeric
½ tsp garlic powder
½ tsp sea salt (adjust to taste)
¼ tsp black pepper
½ block of Tofu (firm or extra firm) plus 2 cups water (or sub 2 cups of your favorite plant milk, as long as it is unsweetened)
2 teaspoons better than bullion chicken free paste
½–1 tsp coconut extract (adjust to your taste)
4 cups cooked and cooled brown basmati rice (day-old works best)
1-3 stalks green onions, sliced (to garnish)
Instructions
1.Roast the Chickpeas (Oil-Free Air Fryer or Oven):
2.Preheat air fryer to 400°F (or oven to 425°F).
3.Spread chickpeas on a parchment-lined tray or basket. Toss with onion powder, garlic, and ginger and salt.
Roast for 15–20 minutes, shaking halfway, until golden and slightly crispy.
4.Remove and toss with sesame seeds, and red pepper flakes. Return to air fryer or oven for 2–3 more minutes to toast lightly. Set aside.
Make the Creamy Kale Rice Base:
1.In a large nonstick skillet or pot, sauté the remaining shallot and garlic with a splash of water or veggie broth over medium heat until fragrant (about 1–2 minutes).
2.Add kale, turmeric, garlic powder, salt, and pepper. Sauté until kale is wilted (about 2–3 minutes).
3.Blend tofu and water to make soy milk and add the coconut extract. Add in 2 tsp of better than bullion chicken free broth paste. Simmer gently for 5–7 minutes, stirring occasionally.
Combine and Serve:
1.Add in the cooked rice and stir until heated through and fully coated in the creamy sauce.
2.Remove from heat, fold in green onions, and top with crispy chickpeas.
3.Garnish with extra green onions and red pepper flakes if desired.
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