I shared my Airfryer Fried Chicken and Pork Chops on Instagram recently and so many of you asked about the Chickpea Rice that I served it with.   I was so surprised that so many of you requested this recipe because it’s basically a cook up but without meat.   I got to working and not only recreated the recipe but I also made a video.  If you’re not subscribed to my YouTube Channel be sure to head on over and subscribe.

I share recipes weekly like Trinidadian Corn Pie, Boil and Fry Channa and other ideas such as Spring Pantry Organization and DIY Bar.   Chickpeas is an ingredient that I cook with a lot so I tend to always have it in my pantry. I keep canned and dried chickpeas – I use canned for a quick meal and dried when I have more time.  Without further ado here is the video and recipe below.



Get the Recipe CHICKPEA RICE


  • 1 tsp oil
  • ½ onion, chopped
  • 1 wiri wiri pepper
  • 10 sprigs thyme
  • 1 tbsp green seasoning
  • 14 oz can coconut milk
  • 1 ¾ cup water
  • 15 oz can chick peas, strained
  • 2 chicken bouillon
  • 1/2 tsp black pepper
  • 2 cups long grain white rice


  • Heat oil in a pot then sauté onion, wiri pepper and thyme for about 3 minutes.
  • Add green seasoning and sauté for a minute or two.
  • Add coconut milk, chick peas, water and chicken bouillon and cook for about 5 minutes, then add rice and black pepper, stir.
  • Reduce heat to low then cover pot and cook for 20 minutes until all the liquid has absorbed and the rice is tender. Remove from heat and serve warm.


Author: Jehan Powell