Coconut Chickpea Rice
This is a flavor packed dish, with yummy coconut rice!
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.