stewartsc

Coconut Rice with Spiced Chickpeas

  • 4 tablespoon olive oil, divided
  • 15.5 oz can chickpeas, drained, rinsed and patted dry (439g)
  • 2 shallots, thinly sliced, divided
  • 6 cloves garlic, minced, divided
  • ½ teaspoon ground ginger (or use ½ tablespoon fresh)
  • ½ cup unsweetened coconut flakes (26g)
  • 2 tablespoon raw sesame seeds
  • ¼ teaspoon red pepper flakes, optional
  • 2 cups kale, chopped (135g)
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt, more or less to taste
  • ¼ teaspoon black pepper, more or less to tate
  • 13.5 oz can full fat coconut milk (400mL)
  • 3 cups brown basmati rice, cooked and cooled (day old preferred) (600g)
  • 3 stalks green onions, sliced

  • Using a large skillet, add 2 tablespoons of oil over medium heat. When heated, add chickpeas, half the shallots and garlic, and all of the ginger. Cook stirring on and off for about 10 minutes until chickpeas are crispy. Careful not to let burn.
  • Add in your coconut flakes, sesame seeds, and red pepper flakes. Stir to combine and crisp up, about 2-3 minutes, stirring often. Remove and set to the side.
  • In the same pan, add remaining 2 tablespoons of olive oil over medium heat. Add the rest of the shallots and garlic. Cook for one minute stirring frequently until fragrant.
  • Add in kale, turmeric, garlic powder, salt and black pepper. Toss to combine and cook for another minute. Add in coconut milk and bring to a low simmer, about 5-7 minutes.
  • Finally, add rice then stir to heat throughout and combine. Remove from heat add green onions, serve topped with chickpeas. Add more green onions and red pepper flakes on top if desired.

https://makeitdairyfree.com/creamy-coconut-rice-with-spiced-chickpeas/#recipe