Chickpea Spinach Tandoori Rice

Name: Chickpea Spinach Tandoori Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs clear; ¾ cup (180 ml) unsweetened coconut milk; 1¼ cups (300 ml) vegetable broth or water; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; 3 cups (90 g) fresh baby spinach; 2 tablespoons (30 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 2 cloves (6 g) garlic cloves, minced; 1 tablespoon (12 g) fresh ginger, minced; 2 teaspoons (8 g) tandoori spice blend; ½ teaspoon (1 g) ground turmeric; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

Fragrant basmati rice infused with warm tandoori spices, creamy coconut milk, tender chickpeas, and wilted spinach. This one-pot side dish brings aromatic depth and plant-based protein to any meal, with a subtle heat and rich, savory finish.

Prep: 10 min
Cook: 18 min
Wait: 10 min
Total: 38 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Rinse basmati rice under cold water until water runs clear
Drain canned chickpeas and rinse well
Measure all spices and mince garlic and ginger before you start
Have fresh spinach ready to add

1
Toast the rice
- Heat olive oil in a medium 3-quart saucepan over medium heat.
- Add the rinsed basmati rice and toast, stirring constantly, for 2–3 minutes until it becomes fragrant and turns slightly golden.
- This step prevents mushy rice and adds nutty depth.
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Ready when: Rice is fragrant and light golden; grains separate
Tip: Stir constantly to prevent burning. The rice should smell toasted, not charred.
2
Bloom the aromatics
- Add the diced onion to the toasted rice and stir for 1 minute until softened slightly.
- Add minced garlic and ginger, stirring for another 30 seconds until very fragrant.
- Do not let the garlic brown.
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Ready when: Onion softens; garlic and ginger are fragrant
Tip: Keep heat at medium to avoid burning the garlic, which will taste bitter.
3
Add spices and bloom
- Stir in the tandoori spice blend, turmeric, salt, and black pepper.
- Toast the spices, stirring constantly, for 30 seconds until fragrant.
- The spices will coat the rice and release their oils.
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Ready when: Spices are aromatic and evenly coat the rice
Tip: Toasting the spices brings out their full flavor and prevents a raw spice taste in the finished dish.
4
Add liquid
- Pour in the coconut milk and vegetable broth.
- Stir well to combine and distribute the spices.
- Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer gently.
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Ready when: Liquid reaches a boil; steam rises from the pan
Tip: Do not skip bringing to a boil first—this helps the rice cook evenly and fluff properly.
5
Simmer covered
- Cover the saucepan with a tight-fitting lid and reduce heat to medium-low.
- Simmer without disturbing for 12–14 minutes until the rice is nearly tender and most of the liquid is absorbed.
- You should see small steam holes in the rice.
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Ready when: Steam holes visible in rice; liquid mostly absorbed; rice grains are tender but not mushy
Tip: Do not lift the lid during cooking or stir—this lets steam escape and prevents even cooking.
6
Stir in chickpeas and spinach
- Gently fold in the drained and rinsed chickpeas and fresh spinach using a fork to avoid breaking the rice grains.
- The spinach will wilt almost immediately from the residual heat.
- Stir gently until combined, about 30 seconds.
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Ready when: Spinach is wilted and tender; chickpeas are evenly distributed
Tip: Add these at the very end to keep the spinach bright green and the chickpeas from breaking apart.
7
Rest and finish
- Cover the pan and remove from heat.
- Let it rest for 5 minutes to allow the rice to continue absorbing any remaining liquid and flavors to meld.
- Then fluff gently with a fork.
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Ready when: Rice is fluffy and each grain is separate; no excess liquid
Tip: Do not skip this resting step—it creates the perfect fluffy texture and allows carryover cooking to finish the rice.
8
Add brightness and serve
- Drizzle with fresh lime juice and gently toss.
- Scatter fresh cilantro over the top if desired.
- Taste and adjust salt and pepper as needed.
- Serve warm as a side dish or base for curries, grilled vegetables, or roasted proteins.
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Ready when: Lime juice is evenly distributed; cilantro is visible
Tip: The lime juice adds brightness that balances the richness of the coconut milk and warmth of the spices.

Good to know

Tips

Toast the uncooked rice in oil first—this is a classic technique that prevents gluey rice and adds a subtle nutty flavor that complements the tandoori spices.
Use a tight-fitting lid and do not stir during cooking. Lifting the lid lets steam escape and results in uneven, mushy rice.
If your rice seems too wet after cooking, return it to medium heat uncovered for 1–2 minutes, stirring gently, to evaporate excess liquid.
Serve alongside a cooling yogurt raita or fresh mango lassi to balance the warm spices and creamy coconut milk.

Make ahead

Prepare aromatics (onion, garlic, ginger) and toast the rice up to 2 hours ahead. Cover and store at room temperature. Finish cooking just before serving for best texture and vibrant spinach color.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Reheat in a saucepan over medium-low heat with a splash of water or broth, stirring gently, for 3–4 minutes until heated through. Freezer: up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight and reheat as described above.

Substitutions

unsweetened coconut milk → Greek yogurt or sour cream (use ¾ cup, stirred in after cooking with the chickpeas and spinach). Creates a creamier, tangier dish with less coconut flavor. Add it gently to avoid curdling.
tandoori spice blend → 2 teaspoons garam masala + ½ teaspoon smoked paprika + pinch of cayenne. Homemade version that gives similar warmth and depth; adjust cayenne to taste for heat level.
fresh baby spinach → chopped kale, arugula, or Swiss chard (add 1 minute before finishing so greens soften). Heartier greens work well; add slightly earlier since they need more cooking time than spinach.
canned chickpeas → lentils (red or green, either canned or cooked), white beans, or roasted chickpeas. Keeps the protein and texture; red lentils will break down more, while green lentils hold their shape.