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Rice with spicy chickpeas by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time30’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

10 gr. olive oil

½ teaspoon turmeric

1 pinch of chili flakes

150 gr. basmati rice

200 gr. (½ can) light coconut milk

300 gr. water

1 cube of vegetable broth

Salt and pepper

80 gr. coarsely chopped spinach leaves

10 gr. olive oil

200 gr. cooked chickpeas

¼ teaspoon melted garlic

1 tablespoon chopped red onion

½ teaspoon ginger powder

10 gr. coconut flakes

1 tablespoon sesame

To serve:

Fresh mint leaves


Bread slices

Recipe Directions

1. To make the rice: Heat the olive oil, the turmeric and the chili flakes in a medium casserole over high heat. Add the rice and stir. Add the water, the broth, the coconut milk, salt and pepper and let the mixture boil. Place the lid on the pot and lower the heat. Let the rice cook for 15 minutes. One or two minutes before the end of cooking, add the spinach leaves.

2. Meanwhile, make the chickpeas: Heat a medium fry pan over medium heat. Add the oil, the chickpeas, the garlic, the onion, the ginger, a pinch of chili flakes, salt and pepper. Cook, stirring occasionally, for about 6-8 minutes. Add the coconut flakes, the sesame seeds and mix. Remove the pan from the heat.

3. Place the chickpeas on the rice into bowls. Garnish with fresh mint and serve with yogurt and bread.

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