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 jasmine rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) coconut milk; 1 cup vegetable broth; 1 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; Salt and black pepper to taste; 2 tablespoons vegetable oil; Fresh cilantro for garnish

Highlighted under: Favorite World Food Ideas

We love making this Jamaican Coconut Chickpea Rice Skillet because it's a vibrant explosion of flavors that transports us straight to the tropics. The creamy coconut milk pairs beautifully with the earthy chickpeas and fluffy rice, creating a comforting dish that's just right for any occasion. Plus, it's super easy to whip up on a busy weeknight! With just a handful of simple ingredients and spices, we find ourselves savoring every bite as we reminisce about sunny days. This dish is sure to become a favorite in your kitchen too!

Created by

Allegra Stone

Last updated on 2026-01-14T02:21:34.826Z

I still remember the first time I made Jamaican Coconut Chickpea Rice Skillet; the kitchen filled with the warm, inviting aroma of spices. I was exhilarated as the coconut milk bubbled away, enveloping the rice and chickpeas in a luscious creaminess. This dish not only nourished my body but also lifted my spirit, reminding me of the sunny Caribbean islands, even on cloudy days.

Over the years, I’ve refined the method to balance the sweet and savory notes perfectly. Adding a splash of lime juice at the end enhances the flavors remarkably. It's the little tweaks that make this dish a standout, and I can assure you, it’s worth every minute spent making it!

        Why You'll Love This Recipe
        Creamy coconut flavor intermingled with savory spices
Nutritious chickpeas provide protein and texture
Quick and easy to prepare, perfect for weeknight dinners

      

Ingredient Insights

Jasmine rice is the star of this dish, revered for its slightly sticky texture and fragrant aroma that complements the creamy coconut milk beautifully. When prepared correctly, the rice should become tender yet retain a slight bite, achieved by ensuring that the simmering liquid is not boiling too vigorously. If you don't have jasmine rice on hand, basmati is a great substitute, although it will yield a drier consistency and a different flavor profile.

Chickpeas offer not only protein but also a nutty flavor that enhances the overall dish. If you're short on time, canned chickpeas are a great shortcut, but if you're feeling adventurous, try cooking dried chickpeas from scratch. Soaking them overnight will result in a creamier texture and deeper flavor. Cook them until they're tender, about 1 to 1.5 hours, before adding them to the skillet.

Cooking Tips

When sautéing the onions and garlic, aim for a golden translucence—you want them soft but not browned, which can alter the flavor of the dish. Keep your heat at medium to allow for even cooking, and stir frequently to prevent sticking. If you find that the garlic starts to color too quickly, lower your heat to avoid any bitterness that might seep into the finished dish.

To create an extra layer of flavor, consider adding other vegetables to this skillet. Bell peppers, spinach, or even grated carrots can be sautéed along with the onions to incorporate more nutrition and color. Just be mindful of their cooking times; add sturdier veggies like bell peppers a few minutes before the chickpeas to ensure everything cooks evenly.

Ingredients

Main Ingredients

1 cup jasmine rice
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
Salt and black pepper to taste
2 tablespoons vegetable oil
Fresh cilantro for garnish

Instructions

Cooking Instructions

Saute the Aromatics

In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5–7 minutes.

Add Spices and Rice

Stir in the cumin, coriander, and turmeric, cooking for another minute until fragrant. Add the jasmine rice to the skillet and toast it for about 2 minutes, stirring frequently.

Combine Liquid Ingredients

Pour in the coconut milk and vegetable broth, and bring to a gentle simmer. Add the chickpeas and season with salt and black pepper.

Cook the Rice

Cover the skillet with a lid, reduce the heat to low, and let it cook for 15–20 minutes, or until the rice has absorbed the liquid and is tender.

Finishing Touches

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Serving Suggestions

Pro Tips

For an added kick, consider tossing in some chopped jalapeños or a sprinkle of red pepper flakes during cooking. Serve with lime wedges on the side for a zesty finish!

Serving Suggestions

Serve your Jamaican Coconut Chickpea Rice Skillet with a side of fresh avocado slices or a crisp green salad to balance the rich flavors of the dish. A squeeze of lime just before serving adds a zesty brightness that complements the creamy coconut beautifully. You can also offer up some hot sauce on the side for those who enjoy an extra kick.

To make it a complete meal, consider pairing this dish with some grilled pineapple or mango on the side. The sweetness of the fruit will contrast beautifully with the savory elements of the skillet, making each bite a delightful experience.

Make-Ahead & Storage

This dish is perfect for meal prep! You can cook a large batch and store it in airtight containers in the refrigerator for up to four days. Alternatively, portion it out in freezer-safe containers and freeze for up to three months. Just ensure it cools completely before transferring to avoid condensation, which can lead to sogginess.

When you're ready to enjoy your leftovers, reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir occasionally until heated through. If you find the rice has absorbed too much moisture during storage, a bit of liquid can revive its original fluffy texture.

Questions About Recipes

→ Can I use brown rice instead of jasmine rice?

Yes, but you will need to adjust the cooking time and liquid. Brown rice typically takes longer to cook.

→ Is this dish vegan?

Absolutely! This recipe is naturally vegan and gluten-free.

→ Can I make this ahead of time?

Yes, you can prepare the dish in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ What can I serve with this dish?

This skillet pairs well with a fresh salad or steamed vegetables for a complete meal.