Jamaican Chickpea Coconut Rice Bowl

Name: Jamaican Chickpea Coconut Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground allspice; 1 teaspoon thyme; Salt and pepper to taste; Lime wedges for serving; Fresh cilantro for garnish

Highlighted under: Comfort Food

I absolutely love this Jamaican Chickpea Coconut Rice Bowl! It’s a fusion of flavors that combines the creaminess of coconut milk with the earthiness of chickpeas and the traditional spices of Jamaican cuisine. Each spoonful transports me to a tropical paradise, and it’s surprisingly simple to whip up. The best part? It's a complete meal that's healthy, vibrant, and perfect for any day of the week. Trust me, you won’t want to miss out on this delicious dish!

Created by

Keira Dalton

Last updated on 2026-01-14T02:46:11.611Z

When I first made this dish, I was amazed at how well the flavors melded together. The creamy coconut milk enhances the chickpeas beautifully, making them the star of the bowl. I found that adding a splash of lime juice just before serving really brightens the dish and elevates the overall experience. It’s a balance of richness and zest that keeps me coming back for seconds!

This recipe is also incredibly versatile. You can add in any vegetables you have on hand, like bell peppers or spinach. The method of simmering the rice in coconut milk not only cooks it perfectly but also infuses it with a delightful flavor. Serve it warm and enjoy the burst of Caribbean vibes!

        Why You'll Love This Recipe
        Creamy coconut flavor with a hint of sweetness
Nutritious chickpeas packed with protein
Colorful, vibrant presentation that pleases the eye
Quick and easy to prepare for any occasion

      

Perfecting the Coconut Rice

Cooking the brown rice in a mixture of coconut milk and vegetable broth is what elevates this dish's flavor profile. The coconut milk infuses the rice with a rich and creamy texture while the vegetable broth adds depth. Be sure to bring the mixture to a full boil before reducing the heat—this step is crucial to ensure the rice cooks evenly and absorbs all the flavors. After 30 minutes, check the rice for doneness; it should be soft and slightly sticky, a perfect base for the chickpeas.

If you find that the rice is too firm or has not absorbed all the liquid, simply cover the pot again and let it steam for an additional 5-10 minutes off the heat. This method allows any remaining moisture to penetrate the rice without overcooking it. Also, remember to fluff the rice with a fork before serving to separate the grains, giving it a light, airy feel suitable for the rest of the ingredients.

Sautéing Tips and Flavor Building

When sautéing the onions and garlic, aim for a medium heat to avoid burning them. You want the onions to turn translucent and the garlic to become fragrant, which can take about 5 minutes. If they start browning too quickly, reduce the heat slightly. This step not only adds aromatic qualities to your dish but also contributes essential flavor layers that complement the chickpeas perfectly.

Additionally, when adding the chickpeas to the skillet, it helps to mash a few of them slightly with the back of a spoon. This not only releases their starchy goodness, helping to thicken the chickpea mixture, but also enhances the overall texture. The spices will coat both whole and mashed chickpeas, ensuring every bite is packed with flavor.

Serving Suggestions and Variations

This Jamaican Chickpea Coconut Rice Bowl can be enjoyed as is, but it’s also a fantastic base for various toppings. Consider adding sliced avocado for creaminess, or sprinkle some crumbled feta cheese for a tangy twist. For an extra kick, a dash of hot sauce or a sprinkle of diced jalapeños can add warmth that complements the sweetness of the coconut milk beautifully. You can also incorporate seasonal vegetables like bell peppers or zucchini during the sautéing step for added color and nutrition.

If you're looking to meal prep, this bowl stores well in the refrigerator for up to four days. Just make sure to keep the rice and chickpea mixture separately until you're ready to serve, as this will help maintain the textures. To reheat, a quick pass in the microwave or a few minutes in a skillet with a splash of water will bring back the dish’s delightful moisture. Adjust seasoning with fresh lime juice after reheating to revitalize the flavors.

Ingredients

For the Rice Bowl

1 cup brown rice
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground allspice
1 teaspoon thyme
Salt and pepper to taste
Lime wedges for serving
Fresh cilantro for garnish

Instructions

Cooking Instructions

Prepare the Rice

In a medium pot, combine the brown rice, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the rice is tender and the liquid is absorbed.

Sauté the Aromatics

While the rice is cooking, heat a skillet over medium heat. Add a splash of oil and sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.

Combine and Season

Add the drained chickpeas to the skillet along with ground allspice, thyme, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until heated through.

Assemble the Bowl

Once the rice is ready, fluff it with a fork. Serve the chickpea mixture over the rice, garnishing with fresh cilantro and lime wedges on the side.

Enjoy!

Pro Tips

Feel free to adjust the spices according to your taste preferences. Adding some chili flakes can give it a nice kick!

Why Chickpeas Shine

Chickpeas are a fantastic source of plant-based protein, making them an ideal component for this rice bowl. They not only provide a hearty texture but also absorb flavors from the spices beautifully. This makes them a great vehicle for the allspice and thyme you're using, enhancing each bite with a burst of warmth and complexity. If you're short on time, canned chickpeas work perfectly here, as they are already cooked and simply need to be warmed through.

Moreover, the earthiness of chickpeas pairs exceptionally well with the creaminess of coconut milk. Their subtle nutty flavor acts as an excellent counterpoint to the dish's overall sweetness, creating a balanced harmony of tastes that is both satisfying and nourishing, especially for a vegetarian meal.

Storage and Reheating

For optimal freshness, store any leftover rice and chickpea mix in airtight containers. The rice will keep its texture better if separated from the chickpeas, which hold moisture. When reheating, I recommend doing so on the stovetop, as this allows for better control of moisture levels. Just add a sprinkle of water to the rice to prevent it from drying out, and heat slowly over low to medium heat, stirring occasionally until warmed through.

Freezing the prepared dish is also an option, but I suggest freezing the rice and chickpeas separately for the best results. When ready to eat, thaw in the refrigerator overnight and reheat as mentioned. This not only preserves the flavors but also ensures that the rice doesn't become mushy upon reheating, allowing you to enjoy the textures fully.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, you can use white rice, but adjust the cooking time as it cooks faster.

→ Is this recipe vegan?

Absolutely! This recipe is entirely plant-based and vegan-friendly.

→ Can I add other vegetables to the bowl?

Definitely! Feel free to include any vegetables you enjoy, such as bell peppers, spinach, or corn.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.