SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/one-pot-miso-coconut-rice-with-crispy-chickpeas
Printed July 28, 2026
Printed July 28, 2026
Cooking Without Limits
One-Pot Miso-Coconut Rice with Crispy Chickpeas
This hands-off rice dish combines Japanese umami depth with Southeast Asian creaminess, all cooked in a single pot with zero fuss. The chickpeas crisp up beautifully on top while the rice steams beneath.
Ingredients
- 2 cups jasmine rice
- 1 can (400ml) coconut milk
- 2 cups water
- 3 tablespoons white miso paste
- 1 can (400g) chickpeas, drained and patted dry
- 2 tablespoons neutral oil
- 1 teaspoon garlic powder
- 2 scallions, thinly sliced
- Salt to taste
- 1 tablespoon sesame seeds
Preparation
This recipe proves that complex flavors don't require complex techniques. Everything happens in one pot, with the chickpeas creating their own crispy layer while the rice gently absorbs the savory-sweet miso-coconut broth below.
Preparation
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large pot or deep skillet with a lid, whisk together the coconut milk, water, and miso paste until the miso dissolves completely.
- Add the rice and stir once to distribute. Bring to a boil over medium-high heat.
- While waiting for the boil, toss the dried chickpeas with oil, garlic powder, and a pinch of salt in a bowl.
- Once the liquid boils, reduce heat to low, scatter the chickpeas evenly over the rice surface, cover tightly, and cook for 18 minutes without lifting the lid.
- After 18 minutes, remove from heat and let stand covered for 10 minutes.
- Uncover and fluff the rice gently with a fork. The chickpeas should be crispy on top.
- Garnish with scallions and sesame seeds before serving.
Why this works: The steam from the rice cooks the chickpeas while crisping their exterior, and the miso adds incredible depth without any chopping or sautéing.
