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Coconut Chickpea Rice

This is a flavor packed dish, with yummy coconut rice!
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 1 cup Jasmati rice
  • 1 cup coconut milk
  • 1 large shallot
  • 1/4 cup hazelnuts or almonds
  • 1 cup zucchini sliced and halved
  • 1 tbsp coconut oil
  • 1 cup canned chickpeas
  • 1/2 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp turmeric
  • a pinch of salt
  • 1/2 cup shredded coconut

Instructions
 

  • Place the rice into a small sauce pan. Wash and drain the rice a couple of times, and then toast the rice over medium high heat.
  • Add in the coconut milk and when the milk starts to bubble, stir the rice to make sure it is not sticking. Cover and cook on medium low for 15min.
  • Prepare the vegetables while you are waiting on the rice.
  • After the rice has cooked, remove from heat and let the rice steam for another 10min, while you prepare the rest.
  • in a skillet over medium heat, add the coconut oil.
  • Add the shallot and zucchini, sauté until the zucchini is soft, but still a little crunchy.
  • Add the chickpeas garlic powder, chili powder, smoked paprika, turmeric, and salt, mix well. it will be dry after adding all of the spices.
  • Add in the nuts and sauté for 3-4min.
  • Add the shredded coconut, and sauté for another couple of minutes.
  • Plate the rice and add the coconut chickpeas on top.