Coconut Rice with Spiced Chickpeas and Broccolini
Ingredients
- 1 cup white rice
- 400 ml light coconut milk canned
- 400 g canned chickpeas drained and rinsed
- 1 bunch broccolini
- 1 red onion
- 25 g peanuts
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/2 cup water
Toppings
- cilantro leaves roughly chopped
- shredded coconut
Instructions
- Wash rice to remove excess starch. Place rice in sauce pan on high heat and toast for 3-4 minutes. Add half the can of coconut milk (200ml) + 1/2 a cup of water and a good pinch of salt, then cover and bring to the boil. Simmer 15 mins, turn off heat and let steam for a further 10 mins.
- Dice onion, coarsely chop peanuts and finely chop broccolini including the stems. Drain chickpeas.
- Place frypan on medium heat with 2 tbsp of vegetable oil. Add onion and chickpeas and cook for 3-4 minutes. Add spice mix, broccolini and peanuts and cook for afurther 2 mins. Add remaining coconut milk and miso paste, stir thoroughly until combined. Add 1/2 cup water and simmer until reduced and sauce has thickened slightly. Add salt to taste and 3/4 of the shredded coconut.
- Place rice in bowls, top with the chickpea/broccolini mixture and garnish with chopped coriander.