Directions
- 1Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
- 2Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
- 3When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
- 4Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
- 5After 15min, turn the heat off and let the rice steam further for 10min
- 6Heat up a non stick pan on medium heat. Add the coconut oil
- 7Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
- 8Add in the hazelnuts and broccolini
- 9Sauté for 3-4min
- 10Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
- 11Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
Ingredients
- 1 cup basmati rice
- 1 cup coconut milk
- 0.5 red onion
- 0.25 cup hazelnuts
- 1 cup broccolini
- 1 tbsp coconut oil
- 1 cup canned chickpeas
- 0.5 tbsp garlic powder
- 1 tsp chili powder
- 1 tbsp smoked paprika
- 2 tsp turmeric
- 1 generous pinch salt
- 0.5 cup shredded coconut
- 1 few sprigs cilantro
Equipment
small saucepanwooden spoonknifecutting boardnon-stick pan
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