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Coconut Chickpea Rice

15 ingredients · 6 steps · from Yeung Man Cooking

Coconut Chickpea Rice

Ingredients

  • 1 cup Basmati rice
  • As needed Water (or liquid for cooking)
  • 1 cup Coconut milk
  • Half Red onion
  • 1/4 cup Hazelnuts
  • 1 cup, chopped Broccolini
  • 1 tablespoon Coconut oil
  • 1 cup Chickpeas
  • Half tablespoon Garlic powder
  • 1 teaspoon Chili powder
  • 1 tablespoon Smoked paprika
  • 2 teaspoons Turmeric
  • Generous pinch Salt
  • Half cup Shredded coconut
  • For garnish Fresh cilantro
Watch the original video

Steps

  1. Place one cup of basmati rice into a saucepan.
  2. Wash and drain the rice a couple times to get rid of the excess starch.
  3. Heat the pan on medium-high heat and toast the rice for a couple of minutes.
  4. Add 1 cup coconut milk to the toasted rice. When the milk starts to bubble, give it a good stir to release any rice grabbing the bottom of the pan.
  5. Cover and cook on medium-low heat for 15 minutes.
  6. Dice half a red onion coarsely chop about 1/4 cup of hazelnuts, and chop one cup of broccolini.

Recipe extracted by Foodle from “Coconut Chickpea Recipe | Easy Vegetarian dinner idea | Coconut Milk Basmati Rice” by Yeung Man Cooking. Quantities follow the video and may be approximate — watch the original for technique.