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COCONUT CHICKPEA RICE RECIPE
TRENDING
VEGAN* ORGANIC
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A hearty vegan dish that’s flavoursome, filling and fair trade. No faffing around with scales and weights – simply use a cup to measure out ingredients and you’re good to go. Please note that this recipe cooks enough for two people, so if there are more of you, adjust the quantities accordingly.
WHAT YOU’LL NEED
One and a half cups of white rice One tin coconut milk
One cup cooked chickpeas Half a red onion
Quarter cup of hazelnuts One cup tenderstem broccoli Half cup desiccated coconut One tbsp coconut oil Garlic
One tbsp chilli powder One tbsp paprika One tbsp turmeric
VEGAN
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HOW TO MAKE
Add your white rice into your saucepan. Wash and drain rice twice to remove excess starch. Toast the rice on a medium heat for a few minutes, then add your coconut milk, stirring regularly for about 15 minutes.
While rice is cooking, dice the red onion and coarsely chop hazelnuts and broccoli. After the 15 minutes for the rice, turn the heat off but leave in the pan to steam for a further 10 or so minutes.
Heat 1tbsp coconut oil into a non-stick pan on medium heat (top tip: there is often an oily residue at the bottom of your tin of coconut milk, which you can use in place of additional coconut oil!). Add diced onion, chickpeas, hazelnuts, broccoli, pressed garlic, paprika, turmeric, chilli powder and a pinch of salt. Stir regularly for five minutes, then add desiccated coconut.
Plate with the coconut rice and enjoy!
