Coconut Rice and Spiced Chickpeas
Keep it healthy and wholesome with this nutrient packed meal that is sure to tingle your tastebuds!
Ingredients
- 140 Grams Chickpeas Dried
- 200 Grams White Rice
- 325 Ml Water
- 1 Whole Egg
- 1 Whole Onion Small
- 1 Whole Tomato Small
- 2 Cloves Garlic
- 1 Inch Ginger
- 4-5 Whole Curry Leaves
- 1 Whole Lime
- 1 Ounce Green Chilies
- 10 Grams Grated Coconut
- 10 Grams Tomato Paste
- To Taste Salt and Pepper
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Curry Powder Unroasted
- 1/2 Tsp Red Chili Powder
- 5 Grams Vegetable Oil
- 60 Ml Coconut Milk
Instructions
- Start the night before by soaking the chickpeas in water. They will absorb the water and expand so make sure to use enough water.
- Discard the water the next day and boil the chickpeas for about 10 minutes or until cooked.
- Wash the rice and cook in water with a pinch of salt and the curry leaves. Once just cooked, add in the coconut milk and mix in. Allow the rice to cook further and steam.
- Chop up the onion, garlic, ginger, chili and tomato. Heat a pan with oil and sauté the all the vegetables except the tomato. Once softened, add in the egg, boiled chickpeas, and your seasoning powder and mix well.
- Increase the heat and add in the tomato paste and tomato and stir fry until the tomatoes soften. Season to taste and finish with a squeeze of lime juice.
- Toast the grated coconut as a garnish and serve the rice in a mound, topped with coconut, alongside the chickpeas.
- Serve warm.
Notes
Be sure to eat while warm. The coconut rice will tend to become lumpy the more it cools.