Coconut Rice with Roasted Chickpeas

Coconut Rice with Roasted Chickpeas

Serves 2
Diet VV/ GF/ RSF
Time 25

Jasmine rice cooked in coconut milk and topped with pan-fried chickpeas. Simple, satisfying and extremely flavoursome!

Produce

1 cup — Jasmine rice, rinsed

1 can — Coconut milk

1 can — Chickpeas, drained and rinsed

1/2 cup — Water

1/2 — Onion, diced

1 tbsp — Vegetable stock powder

Extra virgin olive oil

Salt and pepper, to taste

Top with fried shallots

Specifications

Coconut Jasmine Rice

Add olive oil to a warm saucepan and sauté onion until translucent. Add in the vegetable stock powder and stir. Add in the coconut milk and water. In a colander, rinse the jasmine rice several times until the water runs clear. Once the liquid is boiling, add the jasmine rice to the saucepan and allow the mixture to boil. Once it starts to boil, turn the heat down to medium-low and simmer covered with a lid for approximately 15 minutes (until the rice is tender and the liquid is fully absorbed). Add more water as needed. Once the rice is fully cooked, turn off the heat and allow the rice to stand for 10 minutes with the lid on.

Crispy Chickpeas

In the meantime, add the chickpeas to a pan with olive oil and cook on low heat for approximately 10 minutes (until crispy).

Assembly

Fluff the rice with a fork and serve. Top with crispy chickpeas and garnish with fried shallots.