Name: Creamy Coconut Rice with Spiced Chickpeas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil (divided); 15.5 oz can chickpeas (drained, rinsed and patted dry (439g)); 1 null shallots (thinly sliced, divided); 3 cloves garlic cloves (minced, divided); 0.5 tsp ground ginger ((or use 0.5 tbsp fresh)); 0.5 cup unsweetened coconut flakes ((26g)); 2 tbsp raw sesame seeds; 0.25 tsp red pepper flakes (optional); 2 tbsp olive oil (remaining from divided); 1 null shallots (remaining from divided); 3 cloves garlic cloves (remaining from divided); 2 cups kale (chopped (135g)); 1 tsp ground turmeric; 0.5 tsp garlic powder; 0.5 tsp sea salt (more or less to taste); 0.25 tsp black pepper (more or less to taste); 13.5 oz can full fat coconut milk ((400mL)); 3 cups brown basmati rice (cooked and cooled (day old preferred) (600g)); 3 stalks green onions (sliced)

Creamy Coconut Rice with Spiced Chickpeas

This creamy coconut rice with spiced chickpeas dish is simple and easy to make while having the benefit of anti-inflammatory health benefits. Packed with nutrients from ingredients like garlic, onions, kale, turmeric, and ginger, this one-pan meal is ready in 30 minutes, offering delicious flavor and satisfying comfort.

Instructions

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1

Using a large skillet, add olive oil (2 tbsp) over medium heat. When heated, add can chickpeas (15.5 oz), shallot (1), garlic (3 cloves), and ground ginger (0.5 tsp). Cook stirring on and off for about 10 minutes until chickpeas are crispy. Careful not to let burn.
2

Add in your unsweetened coconut flakes (0.5 cup), raw sesame seeds (2 tbsp), and red pepper flakes (0.25 tsp). Stir to combine and crisp up, about 2-3 minutes, stirring often. Remove and set to the side.
3

In the same pan, add remaining olive oil (2 tbsp) over medium heat. Add the rest of the shallot (1) and garlic (3 cloves). Cook for one minute, stirring frequently until fragrant.
4

Add in kale (2 cups), ground turmeric (1 tsp), garlic powder (0.5 tsp), sea salt (0.5 tsp) and black pepper (0.25 tsp). Toss to combine and cook for another minute. Add in can full fat coconut milk (13.5 oz) and bring to a low simmer, about 5-7 minutes.
5

Finally, add brown basmati rice (3 cups) then stir to heat throughout and combine. Remove from heat, add green onions (3 stalks), serve topped with chickpeas. Add more green onions and red pepper flakes on top if desired.