Coconut Chickpea Rice Bake

Coconut Chickpea Rice Bake

A comforting and flavorful meal that's both easy to make and satisfying! Serve with a side salad or some cooked greens.
My Notes:
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Meal Type: Dinner, Lunch, Sides
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Celery, Chickpeas, Coconut, Mushrooms, Rice
Servings: 6
Ingredients
Instructions
  • Preheat the oven to 375ยฐF (190ยฐC).
  • To a 9 x 13โ€ (23x33cm) casserole dish, add the rice, chickpeas, onion, garlic, celery, and mushrooms. Mix the ingredients together and spread evenly across the bottom of the dish. Set aside.
  • Place the vegetable broth, coconut milk, nutritional yeast, and salt and pepper into a medium pot and bring to a boil. Pour the hot coconut milk broth into the casserole dish and cover with aluminium foil or another heat-safe cover. Place the dish in the middle rack of the oven and bake for 45 minutes.
  • Remove the rice from the oven and set it aside to rest for 5 minutes, then uncover. Top with parsley and serve warm. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
Coconut milk substitute: if you cannot have coconut milk, try subbing it with another rich plant-based milk such as cashew cream.ย 
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 250kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 360mg | Fiber: 5g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
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