Jamaican Coconut Chickpea Rice Skillet

Name: Jamaican Coconut Chickpea Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) coconut milk; 1 cup vegetable broth; 1 red bell pepper, diced; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 2 tablespoons curry powder; 1 tablespoon olive oil; Salt and pepper to taste; Chopped cilantro for garnish; Lime wedges for serving

Highlighted under: Heritage Ideas

I love cooking dishes that transport me to different cultures, and this Jamaican Coconut Chickpea Rice Skillet does just that. The blend of coconut milk, chickpeas, and aromatic spices creates a vibrant, hearty meal that is both comforting and satisfying. It reminds me of summer afternoons spent enjoying Caribbean flavors, and it's a fantastic way to incorporate more plant-based meals into my diet. Plus, this skillet is a breeze to whip up on busy weeknights, making it a go-to recipe for my family.

Created by

Marnie Calder

Last updated on 2026-01-14T07:45:35.236Z

As I was experimenting with different vegetarian recipes, I stumbled upon the idea of combining coconut milk with chickpeas, and it was a revelation! The creaminess of the coconut perfectly complements the chickpeas and the spices, creating a rich flavor that feels indulgent yet healthy. I've tweaked the original recipe by adding bell peppers and ginger, which gives it an amazing pop.

One key tip I've found is to let the rice simmer in the coconut milk at the end. This allows the flavors to meld beautifully, giving the dish a wonderful aroma and a delightful creaminess. Trust me, once you try it, you'll be hooked on this vibrant one-pan meal!

        Why You'll Love This Recipe
        Creamy coconut flavor with a hint of warming spices
Nutritious chickpeas add protein and texture
Easy one-pan meal, perfect for weeknights

      

Understanding the Ingredients

Each ingredient in this Jamaican Coconut Chickpea Rice Skillet plays a vital role in creating the dish's vibrant flavor profile and texture. The basmati rice not only absorbs the creamy coconut milk but also adds a pleasant fluffiness to the meal. The chickpeas contribute a satisfying protein boost and a slightly nutty taste, balancing the sweetness of the coconut, while the diced bell pepper adds a crunchy texture and natural sweetness that brightens the dish.

Spices are crucial in this recipe, particularly curry powder, which infuses the dish with warmth and depth. When sautéed with onion, garlic, and ginger, these spices release their essential oils, enhancing their flavors and ensuring they permeate the entire dish. If you're looking for variety, consider adding a pinch of cumin or coriander to complement the curry and infuse additional layers of flavor.

Techniques for Success

Sautéing the aromatics properly is key to unlocking the flavors in this skillet. Make sure not to rush this step; allow the onions to turn translucent and the garlic to become fragrant without browning, as this can lead to a bitter taste. The process should take about 5 minutes over medium heat, and stirring occasionally will prevent sticking and promote even cooking.

When it comes to simmering the rice, keep a close eye on the moisture levels. It's important to cover the skillet with a lid to trap steam, allowing for even cooking. If you notice the liquid reducing too quickly, feel free to add an extra splash of vegetable broth or water to ensure the rice doesn’t dry out while absorbing all those delicious flavors.

Ingredients

Ingredients for Jamaican Coconut Chickpea Rice Skillet

1 cup basmati rice
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1 red bell pepper, diced
1 yellow onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
2 tablespoons curry powder
1 tablespoon olive oil
Salt and pepper to taste
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, ginger, and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.

Add Spices

Stir in the curry powder and cook for an additional minute until fragrant.

Combine Rice and Liquids

Add the basmati rice, chickpeas, coconut milk, and vegetable broth. Stir to combine and season with salt and pepper.

Simmer

Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Serve

Remove from heat, fluff the rice with a fork, and garnish with chopped cilantro and lime wedges before serving.

Pro Tips

For an extra kick, add a chopped jalapeño when sautéing the vegetables. This dish also wraps well in tortillas for a creative taco twist!

Storage and Reheating Tips

Leftovers of this skillet dish can be stored in an airtight container in the refrigerator for up to 4 days. Ensure it cools completely before sealing to avoid moisture build-up, which can lead to spoilage. To reheat, simply warm it over medium-low heat on the stovetop, adding a splash of water or vegetable broth to restore creaminess and prevent drying out.

For longer storage, consider freezing portions of the skillet. Use freezer-safe containers or bags, removing as much air as possible to avoid freezer burn. This dish can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating for a quick meal.

Serving Suggestions

This Jamaican Coconut Chickpea Rice Skillet is hearty enough to serve as a stand-alone meal but can be elevated with additional toppings or sides. Squeeze fresh lime juice over the dish just before serving to brighten the flavors. Pair it with a refreshing side salad or some steamed greens like kale or broccoli for added nutrition and color on the plate.

For an extra layer of flavor, consider topping with slices of avocado or adding a dollop of Greek yogurt or vegan alternative. These accompaniments not only enhance the presentation but also contribute a creamy richness that complements the spices wonderfully. Feel free to experiment with different herbs or hot sauce for those who enjoy a bit of heat.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, but you will need to increase the cooking time and may need more liquid.

→ Is this recipe gluten-free?

Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.

→ Can I add other vegetables?

Absolutely! Feel free to add vegetables like spinach, peas, or carrots based on your preference.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.