Creamiest Coconut Chickpeas with Rice

4.57 from 37 votes

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Creamiest coconut chickpeas with rice. These healthy creamy chickpeas have been on my page for 6+ years. Recipes like this one are very common in Indian cuisine (and other parts of Asia) so this is my fun NON traditional take on Chana Masala. You can absolutely season to taste and season with your heart with anything you desire so feel free to add as much or as little seasoning as you wish. If you make this dish, please let me know what it’s called in your culture and how you like to make it as well. This dish is something I go to time and time again and I hope you give it a try because it’s outstanding. It makes the perfect lunch or dinner and it can be stored in the fridge up to 3 days. It reheats beautifully so you are more than welcome to take it for work. If you do not want rice on the side you can absolutely enjoy it with NAAN or pita of choice or even on top of cauliflower rice as a low-carb option. This dish is so incredibly easy and it will blow you away.

Creamiest Coconut Chickpeas with Rice

4.57 from 37 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 2 cups of cooked jasmine rice , any rice you like
  • 1 tablespoon avocado oil, or any
  • 1 small finely diced onion
  • 3 minced garlic cloves
  • 1.5 cups cooked chickpeas, I used one 14oz can organic drained chickpeas
  • cup tomato sauce
  • 3-4 tablespoons of the cream that sits on top of a can of coconut milk
  • salt and pepper to taste
  • 1/2-1 teaspoon turmeric powder, measure with your heart
  • 1 cup finely chopped spinach is optional, or any greens
  • parsley or cilantro for garnish is also optional


  • In a pan on medium-high heat start by sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. You do not want anything to burn.
  • Add the chickpeas, tomato sauce, the cream that sits on top of a can of coconut milk and stir. Add the spices to taste and stir again. You are more than welcome to add the salt pepper and turmeric before you add the wet ingredients but in terms of taste it doesn’t make a difference to me in this dish.
  • Optionally add some chopped spinach, give it a stir and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.



If you don’t like coconut milk you are more than welcome to use anything else such as cream cheese or even sour cream.
Cashew cream would be absolutely delicious in here as well.
If I’m using a can of chickpeas, I like to opt out for organic.
Feel free to adjust the spices or add your own.
I added one cup of dry jasmine rice in 2 cups of water in my rice cooker with a pinch of salt but feel free to use any rice you like.
Curry paste or chili powder is an option instead of Turmeric so please feel free to experiment.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. So excited. Going to make this for lunch shortly. Is “tomato sauce” tomato paste, tomato pasta sauce, or crushed tomatoes? Thank you in advance xx

    1. Hi Sally, you can use a tomato pasta sauce or crushed tomatoes. Tomato pasta sauce will add a bit more flavor. I like the brand Rao’s. Hope it turns out delicious!