Golden Rice with Kale and Harissa Chickpeas [vegan]

Golden Rice with Kale and Harissa Chickpeas [vegan]

Published on February 22, 2021 | By
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    • Prep Time
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Cooked in creamy coconut milk, this Golden Rice with Kale and Harissa Chickpeas recipe makes a tasty vegan meal that you can have ready in less than 30mins. Leftovers will reheat brilliantly the next day.

The rice owes its gorgeous golden colour to turmeric and is fragranced with ginger for added warmth.

While the rice is cooking, the chickpeas are pan-fried in harissa and olive oil. They make a tasty topping, bursting with plant-based goodness.

If you like, you can swap the kale for spinach or some other greens, making sure it is finely chopped so it cooks quickly. I use regular coconut milk to make this dish extra-creamy but you can use light coconut milk for less fat content.

I like to serve this Golden Rice with Kale and Harissa Chickpeas with plenty of fresh mint and coriander as well as a dollop of (dairy-free) cream or yoghurt.

The inspiration for this dish came from my recipe for Creamy Mushrooms & Spinach with Turmeric Quinoa one of my favourite dishes when I crave something nutritious and quick.

 

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Rice in all its shapes and colours is a staple for us. You can find more rice recipe inspiration here.

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Recipe Rating

  • (4.8 /5)
  • 3 ratings

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Ingredients

  • 3 Tbsp olive oil
  • 1 small onion - finely chopped
  • 2 garlic cloves - grated
  • 1 tsp ground turmeric
  • 1/ 2 Tbsp grated ginger
  • 175g jasmine rice [US 1 cup]
  • 250ml vegetable stock [US 1 cup]
  • 400ml coconut milk [US 1 3/4 cup]
  • 75g finely chopped kale (hard stalks removed)
  • 1/2 lemon juice
  • 400g can chickpeas [14 oz]
  • olive oil
  • 1 to 2 tsp harissa paste
  • salt & pepper
  • TO SERVE:
  • fresh mint
  • fresh coriander
  • (dairy-free) cream or yoghurt

Instructions

  1. Heat 3 Tbsp of olive oil in a large saucepan. Add finely chopped onion, grated garlic, grated ginger and turmeric. Fry gently for a couple of minutes.
  2. Add rice. Mix until coated in oil all over. Add vegetable stock, coconut milk and finely chopped kale. Stir until all ingredients are mixed together. Cover and cook under medium heat for 10-15mins until rice is cooked. Stir from time to time so that the rice does not stick to the bottom of the pan.
  3. In the meantime heat some olive oil in a frying pan. Add drained chickpeas and, depending on how spicy you would like the chickpeas to be, 1 to 2 tsp of harissa paste. Toss together until the chickpeas are coated all over. Fry under medium heat for 10 mins or so until the chickpeas are golden.
  4. When the rice is done, season with lemon juice, salt & pepper.
  5. Serve rice straightaway topped with chickpeas, (dairy-free) cream or yoghurt as well as fresh mint and coriander.

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  • (4.8 / 5)
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