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 (14 oz) coconut milk; 1 cup vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 tsp ground cumin; 1 tsp turmeric; Salt and pepper to taste; 1 tbsp olive oil; Chopped fresh cilantro for garnish

Highlighted under: Global World Food Favorites

I absolutely love this Jamaican Coconut Chickpea Rice Skillet! The combination of fragrant coconut milk with hearty chickpeas and fluffy rice creates a dish that’s not just filling but also bursting with flavor. Every time I make it, I can’t help but feel a little transported to the Caribbean. It’s a perfect vegan option that showcases the bright tastes of Jamaica, making it a simple yet impressive meal for any occasion. The best part? It all comes together in one skillet, saving me time on cleanup too!

Created by

Lucy Thompson

Last updated on 2026-01-14T07:57:35.777Z

When I first came across the idea of a Coconut Chickpea Rice Skillet, I was intrigued by the simplicity yet depth of the flavors. I experimented with different spices and fresh ingredients to capture the essence of Jamaican cuisine. The result was an incredibly aromatic dish that I could whip up after a long day without breaking a sweat.

What truly makes this dish shine is the use of coconut milk, which not only adds creaminess but also enhances the natural sweetness of the chickpeas. I recommend using full-fat coconut milk for an indulgent texture. Stirring in fresh herbs at the end invokes a fresh burst of flavor that takes it to another level!

Why You Will Love This Recipe
A luxurious coconut flavor that combines beautifully with spices
Hearty chickpeas provide protein and texture, making it satisfying
One-skillet convenience means easy cooking and less cleaning

Unlocking Flavor with Coconut Milk

Coconut milk is the star of this dish, infusing the rice and chickpeas with a creamy, tropical flavor. When adding the coconut milk, look for a brand that uses minimal additives—ideally, just coconut and water. The creaminess of the milk helps balance the spices, allowing flavors like cumin and turmeric to shine without overpowering the dish. This balance creates a harmonious blend that is both rich and refreshing.

As the coconut milk cooks down, it also serves to create a slightly sticky texture in the rice, ensuring that each grain clings together beautifully. Aim to simmer the mixture gently to avoid scorching the milk, which can change its flavor profile and texture. Keeping a close eye will help maintain that inviting, glossy finish.

The Importance of Proper Rice Cooking

When using basmati rice, it's crucial to rinse it thoroughly before cooking. This not only removes excess starch but also helps prevent the grains from becoming gummy. Rinsing until the water runs clear can take a couple of minutes but makes a significant difference in achieving that desirable fluffy texture. If you don’t have basmati, Jasmine rice can work well too, though it might slightly alter the flavor.

During the cooking process, ensure the heat is kept low after adding the liquid, as high heat may lead to uneven cooking and burnt rice. A simmering bubble is ideal; you should see occasional bubbles break the surface without a vigorous boil. After 20 minutes, if the liquid is absorbed but the rice isn’t fully tender, add a splash more broth and continue cooking for a few more minutes.

Ingredients

Main Ingredients

1 cup basmati 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 bell pepper, diced
1 tsp ground cumin
1 tsp turmeric
Salt and pepper to taste
1 tbsp olive oil
Chopped fresh cilantro for garnish

Instructions

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for about 5 minutes until the vegetables are soft and fragrant.

Add the Rice and Spices

Stir in the basmati rice, cumin, turmeric, salt, and pepper. Toast the rice for about 2 minutes to enhance its flavor.

Combine with Liquid Ingredients

Pour in the coconut milk and vegetable broth, then add the chickpeas. Stir well and bring the mixture to a simmer.

Cook until Done

Cover the skillet and reduce the heat to low. Let the rice cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.

Garnish and Serve

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

Pro Tips

For an extra layer of flavor, consider adding a squeeze of lime juice right before serving for a bright and zesty finish.

Make-Ahead Tips

This Jamaican Coconut Chickpea Rice Skillet is a fantastic dish for meal prep. You can cook it ahead of time and store it in the fridge for up to five days. Make sure to let it cool completely before refrigerating in an airtight container. When you're ready to serve, simply reheat in a skillet over medium-low heat, adding a splash of coconut milk or broth as needed to restore moisture.

If you want to freeze leftovers, transfer the cooled dish to a freezer-safe container. It can be stored for up to three months. To reheat from frozen, allow it to thaw in the refrigerator overnight, then warm it up in a skillet, following the same process as above.

Serving Suggestions

This dish serves beautifully on its own but can also be elevated with various garnishes. A squeeze of fresh lime juice brightens up the flavors, while slices of avocado add creaminess that complements the dish's coconut base. For those who enjoy a bit of heat, consider serving it with a side of pickled jalapeños or a sprinkle of red pepper flakes.

Pair your skillet with a simple side salad of mixed greens and a citrus vinaigrette for a light, refreshing contrast. It can also be enjoyed alongside grilled vegetables or vegan protein options like marinated tofu, making it a versatile centerpiece for any meal.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, but remember that brown rice will take longer to cook, so adjust the liquid and cooking time accordingly.

→ Is this dish gluten-free?

Absolutely! All the ingredients used in this recipe are naturally gluten-free.

→ Can I make this dish ahead of time?

Yes, you can prepare it in advance and reheat it before serving. It holds up well in the refrigerator for up to 3 days.

→ What can I substitute for chickpeas?

You can replace chickpeas with other beans like black beans or kidney beans to create a variation of this dish.