Main Dish

Crispy Chickpeas and Coconut Rice Bowl

Crispy Chickpeas and Coconut Rice Bowl

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<p>Looking for a complete dinner with fantastic levels of flavor? Make this easy and delicious <em>Crispy Chickpeas and Coconut Rice Bowl</em>. It features a creamy GOYA® <a title="Jasmine Rice" href="https://goya.com/en/products/jasmine-rice" data-udi="https://goya.com/en/products/jasmine-rice">Jasmine Rice</a> with GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> and is complemented by crunchy GOYA® <a title="Chick Peas Can" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a>, along with a delicious carrot and kale salad. This vegetarian recipe is sure to take you on an adventure of rich flavors.</p>

Total Time

70m

Prep Time:30m

Yields:4-6 Servings

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Ingredients

Crispy Chickpeas and Coconut Rice

2 cans(15.5 oz. each)

GOYA® Chick Peas , drained and rinsed

¾ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tbsp.

GOYA® Extra Virgin Olive Oil

¾ cup

GOYA® Coconut Milk (from 1 can), divided

1½ cups

GOYA® Jasmine Rice

Cumin Carrot Salad

⅓ cup

<p>GOYA® <a href="https://goya.com/en/products/extra-virgin-olive-oil" title="Extra Virgin Olive Oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a></p>

2 tbsp.

GOYA® Lime Juice

1½ tbsp.

GOYA® Pure Honey

1 tbsp.

GOYA® Red Wine Vinegar

2 tsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Minced Garlic

¾ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cups

<p>packed baby kale</p>

½

<p>large carrot, shredded</p>

½

<p>small red onion, thinly sliced</p>

Topping

½ cup

GOYA® Coconut Chips

Directions

Kitchen View

Step 1

<p>Crispy Chickpeas: Pat chick peas dry with paper towel. Toss half of the chickpeas with seasoning. Heat 1 tbsp. oil in large skillet set over medium-high heat; cook chickpeas for about 15 minutes or until crispy and golden brown. Repeat with remaining chick peas, seasoning and oil.</p>

Step 2

<p>Coconut Rice: In saucepan, bring 1/2 cup coconut milk and 2 1/2 cups water to boil; stir in rice. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Fluff with fork before serving.</p>

Step 3

<p>Cumin Carrot Salad: In bowl, whisk together oil, lime juice, honey, vinegar, cumin, garlic, seasoning and remaining coconut milk; toss with kale, carrot and red onion until well combined.</p>

Step 4

<p>Divide rice among bowls. Top with crispy chickpeas and carrot salad. Divide coconut chips among bowls.</p> <p><strong>Note:</strong> Substitute shredded and stemmed kale for baby kale if preferred.</p>

Products in this Recipe

Chick Peas

Chick Peas
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Coconut Milk

Coconut Milk
Jasmine Rice

Jasmine Rice
Lime Juice
Lime Juice
Pure Honey

Pure Honey
Red Wine Vinegar

Red Wine Vinegar
Ground Cumin

Ground Cumin
Minced Garlic

Minced Garlic
Coconut Chips

Coconut Chips

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Recipe Tags

Main Dish

Vegan

Beans

Skillet

All-Ocassion

Over 60 minutes

All-Year

Entree

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