Coco Banana's Chickpea Lemon and Ginger Rice

Elevate your weeknight dinner game with Coco Banana’s Chickpea Lemon and Ginger Rice—a vibrant, plant-based dish that’s brimming with flavor and texture. This fragrant one-pot recipe combines fluffy basmati rice cooked in creamy coconut milk and vegetable broth, infused with aromatic spices like turmeric and cumin. Zesty lemon juice and zest brighten the dish, while the warmth of fresh ginger and caramelized banana slices create a uniquely sweet and savory experience. Tender chickpeas add protein and heartiness, making this recipe perfect as a filling main course or a stunning side dish. Garnished with fresh cilantro and optional red chili flakes for a hint of spice, this quick and wholesome meal is ready in just 40 minutes. Perfect for fans of vegan comfort food, this rice dish will have your taste buds dancing with every bite.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 1 can (13.5 oz) Coconut milk
• 1 cup Vegetable broth
• 1.5 cups Cooked chickpeas
• 0.25 cup Lemon juice
• 2 teaspoons Lemon zest
• 2 tablespoons Fresh ginger (grated)
• 1 Banana (sliced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cup Fresh cilantro (chopped)
• 0.25 teaspoons Optional: red chili flakes

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Set aside to soak for about 10 minutes while you prep the other ingredients.

Step 2

In a large pot or deep skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté for 30 seconds until aromatic.

Step 3

Add the minced garlic and grated ginger to the pot, stirring frequently for 1 minute until fragrant.

Step 4

Mix in the turmeric powder, followed by the sliced banana. Cook for 1-2 minutes to allow the banana to slightly caramelize.

Step 5

Drain the soaked rice and add it to the pot. Stir to coat evenly with the spices and oil.

Step 6

Pour in the coconut milk and vegetable broth. Stir in the lemon juice, lemon zest, and salt. Allow the mixture to come to a gentle boil.

Step 7

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes, or until most of the liquid has been absorbed and the rice is tender.

Step 8

Stir in the cooked chickpeas, black pepper, and optional red chili flakes (if using). Cover and cook for an additional 5 minutes.

Step 9

Once cooked, remove the pot from heat and let the rice sit, covered, for 5 minutes.

Step 10

Fluff the rice with a fork and garnish with freshly chopped cilantro before serving.

Step 11

Serve hot, and enjoy this hearty, flavorful dish as a main meal or alongside your favorite side.

Nutrition Facts

Serving size	(1557.0g)

Amount per serving	% Daily Value*
Calories	1535.5

Total Fat 41.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3028.8mg	0%
Total Carbohydrate 254.7g	0%
Dietary Fiber 33.7g	0%
Total Sugars 65.3g
Protein 45.5g	0%

Vitamin D 0IU	0%
Calcium 325.9mg	0%
Iron 19.0mg	0%
Potassium 2625.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 11.5%

Carbs: 64.6%