Coconut Chickpea Rice

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.