Recipe 217 - Golden Coconut Tomato Chickpea Rice Trays with Cucumber Lime Yogurt

Golden Coconut Tomato Chickpea Rice Trays with Cucumber Lime Yogurt 🥥🍅 A warm, golden tray dinner with creamy coconut rice, roasted tomatoes, crisp-edged chickpeas and a cool cucumber lime yogurt spooned over at the end. It feels generous and bright, but the method stays very simple. Yield: 3-4 servings Time: 15 minutes prep, 35-40 minutes cooking Ingredients For the tray: - 1 cup basmati rice, rinsed until the water runs mostly clear - 1 x 400 g can chickpeas, drained and patted dry - 250 g cherry tomatoes, halved - 1 small onion, finely sliced - 2 garlic cloves, finely grated or minced - 200 ml coconut milk - 260 ml hot vegetable stock or water - 1 tbsp olive oil - 1 tsp ground turmeric - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp fine sea salt, plus more to taste - Black pepper - 1 small handful coriander or parsley, roughly chopped - 1 lime, cut into wedges For the cucumber lime yogurt: - 180 g Greek yogurt - 1/2 cucumber, coarsely grated and squeezed dry - Zest and juice of 1/2 lime - 1 tbsp olive oil - 1 tbsp chopped coriander or parsley - 1 small pinch salt Method 1. Heat the oven to 200 C / 180 C fan. Add the rinsed rice, chickpeas, cherry tomatoes, onion and garlic to a deep roasting tray. Sprinkle over the turmeric, smoked paprika, cumin, salt and black pepper, then toss well so the rice and chickpeas are evenly seasoned. 2. Pour in the coconut milk, hot stock and olive oil. Stir carefully, spread everything into an even layer, then cover the tray tightly with foil. Bake for 25 minutes, until the rice has absorbed most of the liquid and the tomatoes have softened into the grains. 3. Remove the foil, gently fluff the rice with a fork, and return the tray to the oven for 10-15 minutes. You want the top to look golden, the tomatoes jammy, and some chickpeas crisp at the edges. If the rice looks dry before it is tender, splash in a little extra hot water and cover for a few more minutes. 4. While the tray finishes, make the yogurt. Stir the Greek yogurt with the squeezed cucumber, lime zest, lime juice, olive oil, herbs and salt. Taste it: it should be cool, tangy and fresh enough to balance the coconut rice. 5. Rest the tray for 5 minutes, then fluff again. Spoon the cucumber lime yogurt over the warm rice, add extra herbs, a squeeze of lime and a little black pepper. Serve straight from the tray while the top is still lightly crisp. Serving and storage tips 🌿 Serve with a crisp green salad, sliced avocado, or quick pickled onions. For leftovers, store the rice tray and yogurt separately for up to 3 days. Reheat the rice with a splash of water or stock, then add the yogurt cold so the contrast stays fresh. Save this full recipe for an easy golden tray night. Tasteloom.club - easy recipes for everyday cravings.