The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baharat Chickpeas & Parsley Rice
Chickpeas are real kitchen heroes: not only versatile but they absorb all kinds of flavour. Simmer them here with allspice, cinnamon and saffron. Serve on parsley rice and cooling coconut yoghurt to balance it out.
Prep in 10
1/3 daily fibre
Serving size
Ingredients
- 80g baby spinach
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 10g flaked almonds (Nuts)
- 2 tbsp tomato puree
- 1 onion
- 1 tbsp baharat spice (Paprika, Black Peppercorns, Cumin, Cloves, Coriander Seed, Cinnamon, Cayenne, Nutmeg, Cardamom)
- 1 handful of fresh flat-leaf parsley
- 80g brown rice (brown rice (100%))
- 110g baby plum tomatoes
- 2 garlic clove
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 507
Protein: 17g
Carbs: 43g
Fat: 19g
Ingredients
- 110g baby plum tomatoes (use half)
- 2 garlic clove
- 1 tbsp baharat spice (use half) (Paprika, Black Peppercorns, Cumin, Cloves, Coriander Seed, Cinnamon, Cayenne, Nutmeg, Cardamom)
- 10g flaked almonds (use half) (Nuts)
- 1 onion (use half)
- 80g baby spinach (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g brown rice (brown rice (100%))
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp tomato puree
Nutritional Information
Calories: 691
Protein: 21g
Carbs: 77g
Fat: 21g
Baharat Chickpeas & Parsley Rice
Chickpeas are real kitchen heroes: not only versatile but they absorb all kinds of flavour. Simmer them here with allspice, cinnamon and saffron. Serve on parsley rice and cooling coconut yoghurt to balance it out.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside.
- Finely slice the onion. Finely chop or crush the garlic. Halve the tomatoes. Heat a large frying pan on medium-high heat. Add the almonds and toast for 2-3 mins, turning occasionally, until golden. Remove from the pan and set aside.
- Drain and rinse the chickpeas. Reheat the almond pan with 1/2 tbsp oil on medium heat. Add the onion and cook for 3 mins. Add the garlic and cook for 2 mins. Add the baharat spice and tomato puree, cook for 1 min, then add the chickpeas, tomatoes, spinach and 200ml hot water (100ml for 1 person). Season with black pepper. Bring to a boil then simmer for 10 mins, until thickened.
- Make the coconut sauce; roughly chop the parsley. Place the yoghurt in a small bowl and mix with a pinch of parsley. Stir the remaining parsley through the cooked rice.
- Serve the parsley rice topped with the baharat chickpeas. Sprinkle over the toasted almonds and serve the coconut sauce on the side.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.