Portuguese Sauce Chickpea on Rice

Portuguese Sauce Chickpea on Rice

A vegan take on the Hong Kong-style favorite, this Portuguese sauce chickpea on rice makes a irresistibly creamy and savory meal!

Probably nothing related to Portuguese cuisine, this delicious turmeric coconut sauce dish is my hubby’s go-to at Hong Kong-style cafes! It usually comes with meat, chicken in particular, but I found out that chickPEA works suprisingly well too!!⁠

⁠What is in a typical restaurant-style Portuguese sauce meal?

Similar to many other Chinese dishes at restaurants, the ingredients in this dish are often deep-fried then drenched in sauce. For a healthier twist, bake the veggies first then mix in the sauce with cooked chickpeas, YUM!!!⁠

At Hong Kong-style cafes, this dish is often baked in a casserole dish over a basic egg fried-rice. However, if you are feeling fancy, feel free to do the double bake! I didn’t double bake it this time, because I couldn’t wait to enjoy it straight from the stove-top!

What do I need to make this recipe?

This Portuguese sauce chickpea recipe can be easily whipped up with a few pantry staples and some veggies.

You definitely don’t want to miss the key ingredients below!

  • Chickpea, canned or soaked from dry
  • Coconut milk: I used both canned and powder mix with water and I would say canned makes a better texture!
  • Ground turmeric: Just for a light touch of flavor and color here so resist the urge to put more than 1 tsp!

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Portuguese Sauce Chickpea on Rice

A vegan take on the Hong Kong-style favorite, this Portuguese sauce chickpea on rice makes a irresistibly creamy and savory meal!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian fusion, Chinese
Keyword: Chickpea, portuguese sauce, rice, turmeric, Vegan, vegetarian
Servings: 2 people
Calories: 628kcal
Author: Brenda

Ingredients

  • 2 Potatoes medium⁠, cut in 1-inch chunks
  • 1 Carrot⁠ cut in half inch pieces
  • 1/2 Bell Pepper cut in 1-inch chunks
  • 1 Onion⁠ medium, cut in 1-inch pieces
  • 1 cup Chickpea soaked from dry or drained from can
  • 1/2 tsp Turmeric
  • 2 cups Coconut milk⁠
  • 2 tbsp Cooking oil light-tasting
  • 1 tsp Corn starch or arrowroot starch
  • Salt⁠ to taste
  • Green onion for garnish ⁠

Instructions

  • Preheat oven at 425F
  • Coat potatoes, carrots, bell pepper and half the onion pieces in cooling oil, spread them over baking sheet and bake at 425F for 10 mins
  • In a pot or deep dish pan, add chickpea, coconut milk and half a cup of water, bring it to a boil
  • Keep simmering until chickpea reach desired tenderness
  • Turn off the heat add roasted vegetables and remaining onions pieces to chickpea coconut mixture
  • Mix turmeric powder, corn starch and 1/4 cup water to make a slurry, stir into the vegetable mixture
  • Season with salt to taste, garnish and serve with fresh steamed rice

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