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This Creamy Golden Rice with Spiced Chickpeas is the best bowl of (healthy) comfort food. Kind of like soup, similar to a stew, but creamier with more rice. Turmeric infused golden rice made creamy with coconut milk and made “soupy” with a bit more broth than usual. Top each bowl of souper golden rice with spiced, extra crispy chickpeas, and a dollop of creamy yogurt. The perfect bowl of warming comfort food that’s also healthy and quickly made on the stove in less than an hour. Just be sure to serve with a side of fresh naan for a bowl of (easily made vegan) comfort food.

overhead photo of Creamy Golden Rice with Spiced Chickpeas

Starting the week off on a healthy, but still cozy, note with this Indian..ish inspired recipe. Somehow it’s already the second week of February and I know many of you have spring on your minds. Here in Colorado, it’s still very much winter, and very, very much comfort food kind of weather.

That said, we’re coming off a weekend of enjoying way too much ski resort food, meaning lots of french fries and cocktails, after watching my younger brother, Red, compete (and win!!!) at the Dew Tour on Saturday. I will share more details and photos in Sunday’s Favorites post, but I will say that it was such a special weekend and everyone soaked up the time together. I know I’ve said it before, but being able to watch both Malachi and Red achieve their goals, and do it together, makes me the happiest, proudest sister.

Anyway, a fun weekend spent snowboarding and eating with family means that colorful recipes full of food with all things good for us are very much needed today.

Enter this “souper” creamy golden rice. This is the ultimate bowl of healthy comfort food that’s truly just as delicious as a bowl of cheesy pasta. That’s saying a lot coming from the girl who loves both cheese and pasta more than most.

It. Is. SO GOOD. Creamy, herby, perfectly spiced, and topped with addictingly delicious crispy chickpeas…and served with naan. Of course.

photo of Spiced Chickpeas

The inspiration.

Growing up my mom would make what she called “souper rice”. Basically, it was cream of chicken soup plus a whole lot of rice. So much rice that you really couldn’t call it soup anymore…enter “souper rice”.  To this day she still recalls it as one of her favorite childhood comfort foods.

I drew inspiration from mom’s souper rice and created a more Indian inspired version, made with coconut milk for extra creaminess. It’s not quite the same as mom’s canned soup version (thankfully), but it’s just as delicious. Different, but delicious.

Creamy Golden Rice cooking in pot

Here is how you make this creamy golden rice.

First up, the rice. GOLDEN RICE, I’m all about some golden rice. It’s simple. Just melt a little butter, add in some turmeric, crushed red pepper, canned coconut milk (preferably full fat for extra creaminess), and water. Once boiling, stir in the rice, then add plenty of greens, cover and let the rice steam until cooked.

For the greens, you can really use whatever greens you love most. My top choices are kale, spinach, or chard. The greens steam with the rice, so you don’t even have to worry about cooking them. It’s so easy.

While the rice is cooking, you should make the chickpeas, and trust me, you do NEED the chickpeas. They add not only heartiness but a nice crunch and plenty of good flavor to this creamy rice. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with crispy shallots, nutty coconut, and toasty sesame seeds too.

overhead close up photo of Creamy Golden Rice with Spiced Chickpeas and spoon in bowl

 

The secret to souper golden rice?

Once the rice is cooked, stir in a splash more broth to make the rice on the soupy side. As you are stirring, smells of turmeric, coconut, and butter will quickly hit your nose.

It’s wonderful.

Remove the rice from the heat, and simply top with a dollop of yogurt, those spiced crispy chickpeas, and plenty of fresh mint or cilantro. At this point, you should eat immediately. This dish is meant to be on the soupy side, meaning there should still be broth around the rice. The rice will soak up the broth if it sits too long. So enjoy it right away, it will be just perfect.

So much flavor. Extra creamy. A touch crunchy. So delicious.

overhead photo of Creamy Golden Rice with Spiced Chickpeas with spoon in bowl

How are the leftovers?

The leftovers are just as good, but a little different. Even though this is best right off the stove, the leftovers are still so delicious. The rice becomes more like risotto and when heated up, makes for the perfect lunch the next day. Love a dish that you can enjoy for dinner one night and lunch the following day!

If you’d like to make this a little heartier, try adding a fried or soft boiled egg. Or serve alongside last week’s lemon garlic chicken. That would be so good.

And that’s it. The simplest, healthy bowl of winter comfort food. Hope you all enjoy!!

overhead photo of Creamy Golden Rice with Spiced Chickpeas and hands on bowl

If you make this creamy golden rice with spiced chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Souper Creamy Golden Rice with Spiced Chickpeas

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 1080 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 1 1/2 cups of broth, the coconut milk, and a pinch of salt and bring to a boil. Add the greens on top of the rice, but do not stir. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
    2. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the oil, chickpeas, garlic, shallots, ginger, and a pinch of red pepper flakes and salt. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Add the coconut flakes and sesame seeds, tossing to combine. Cook 2 minutes, until toasted, remove from the heat.
    3. When the rice is cooked, switch the heat onto low, add additional broth 1/2 cup at a time until the rice is creamy, but with just a touch of liquid. Taste, adding salt as needed.
    4. To serve, divide the rice among bowls and spoon the chickpeas overtop. Serve with naan, yogurt, and fresh mint or cilantro. Enjoy!
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Comments

  1. We have made this recipe several times over the last few months, so wanted to say thank you for sharing! As you said, it is easily made vegan, which we do. We often switch it up and instead of adding the greens, I’ll roast brussels sprouts & cauliflower on the side and simply toss on top with the spiced chickpeas and it such a yummy, veggie-filled dish! So cozy for this time of year, love it!

    1. Hey Jess,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

  2. 5 stars
    This was delicious – definitely making it again! I agree with the previous comment of not skipping the Greek yogurt, it brings everything together beautifully. Thank you for a great recipe Tieghan!

    1. Hi Tracy,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  3. Tieghan,
    I am planning on serving this for Thanksgiving but I would like to make it ahead of time.
    Do you think I could make the rice/ spinach part of the recipe and freeze it? If I can freeze it, how would you suggest I reheat it?

    BTW I love your recipes. So many of your recipes are staples in my weekly cooking.
    Thanks
    Annette

    1. Hey Annette,
      So sorry, I have never tried freezing this recipe, my concern is that the rice would release too much water once thawed. In my opinion, I really don’t think this would be the best recipe to make ahead. Please let me know if you have any other questions! xTieghan

  4. 5 stars
    I love half baked harvest!!! This recipe is so easy and delicious, I’ve made it multiple times. This time I added some chicken and made it in an instapot. I put the instapot on simmer and followed the rice instructions, prior to adding the rice I added 1lb chicken thighs… let the chicken brown then added the rice. Then put the instapot on the rice setting and followed the rest of the instructions. I would use 2-3 tsp of tumeric with the chicken addition. I also added chopped up broccoli with the kale and it turned out great!

  5. Tieghan,

    I don’t usually leave reviews but I have made this 3-4 times now and it seriously doesn’t disappoint. So easy, so comforting and DELICIOUS.

    Tip for anyone out there: DO get the greek yogurt. In my opinion, this is the last ingredient that brings everything together. The tangy-ness adds the best touch.

    Chef’s kiss!

  6. LOVE this recipe. Unfortunately, trying to cut the carbs these days ;). Do you think there is a way to make it low carb by using cauliflower rice?

  7. This one missed the mark for me, and I am not completely sure why. Don’t get me wrong! It wasn’t bad! I just didn’t love it like I usually do HBH’s recipes. I’m wondering if it needed an additional spice or two to fully round out the turmeric and ginger. Were I to try it again, I also might oven-roast the chickpeas to get more of a crunch/crisp… not completely sure how I would go about it with the onions and garlic, though.

    Anyhow, thank you for sharing! I love your recipes!!

  8. 5 stars
    I’ve had this recipe for awhile, finally got around to making it.

    What was I waiting for??? This is SO GOOD, the chickpeas are addictive, the rice creamy and flavorful. Thanks for a new favorite.

    1. Hey Denise,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  9. 3 stars
    Hi! I was excited to try this but could not get the chickpeas to crisp (even after 20 minutes) on medium. Is there anything I can do differently (higher temp, etc) to get the crispiness?

    1. Hey Molly,
      So sorry to hear this. Was there anything you adjusted in the recipe? I would maybe try turning the heat up next time. Please let me know if this helps! xTieghan

    1. Hey Kristen,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  10. 3 stars
    Love the flavors but this took forever to cook! 10 minutes on/10 minutes off is not nearly long enough to cook long grain rice (for me). I had to keep checking and it took me about an additional hour to finally have rice that wasn’t super hard 🙁

    1. Hey Victoria,
      Sorry to hear this took longer than expected. What kind of rice did you use? That could have been the issue. xTieghan

  11. This persists as one of my favorite recipes in the entire universe. This dish is sumptuously delicious and so fun to make. Nothing compares to emptying that can of coconut milk into the rice :’)

  12. 5 stars
    This was definitely different! Trader Joe’s carries Harissa sauce, so I was pumped to be able to have this in the recipe. I swapped the rice for quinoa because my body’s been bloating oddly from rice lately, but I liked all the different flavors! There’s definitely a lot going on in this dish.