Coconut Turmeric Rice with Chickpeas and Greens

Coconut turmeric rice with chickpeas and spinach is a creamy, one-pot vegetarian stovetop meal with warm ginger flavor, ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups long-grain white rice
• 15 ounces chickpeas
• 13.5 ounces coconut milk
• 1 cup water
• 3 cups spinach
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1 tablespoon lime juice

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear, then drain well. (about 2 min)
2. Combine the rice, coconut milk, water, turmeric, ginger, and salt in a medium saucepan. Bring to a gentle boil over medium-high heat. (about 5 min) — Bring to a gentle boil
3. Reduce the heat to low, cover, and simmer until the rice is nearly tender and most of the liquid is absorbed. (about 15 min) — Low heat
4. Fold in the chickpeas and spinach. Cover and cook until the spinach wilts and the rice is fully tender. (about 5 min) — Low heat
5. Remove from the heat, stir in the lime juice, and rest covered for 5 minutes before serving. (about 5 min)