Neither coconut nor chickpeas were a regulars in our kitchen growing up. On occasions dried coconut was used to make brufi or as offerings in temples. As for chickpeas I had just one dish throughout my life in India, Chole (Chickpeas cooked in onion tomato gravy with spices … you know how it goes)!
But times have changed and so is my pantry. Coconut cream and coconut milk are staples; I don’t use canned chickpeas unless I have to make vegan macaroons, I just remember to soak them overnight and pressure cook the next day.
This one is a treat! Full of flavors, spicy and sweet, to accomodate our never slowing down life it is ready to serve in under 30 minutes and it’s vegan! (My first vegan recipe, I promise to post more!)
Happy Cooking!
Spicy Coconut Chickpeas
Spicy and sweet chickpeas on a bed of coconut rice.
Equipment
- Instant Pot
Ingredients
Rice
- 1 cup basmati rice rinsed
- 1 1/2 cup coconut milk
- 2 tbsp condense milk
- 2 tbsp whole milk optional
Chickpeas
- 1 tbsp oil
- 1 cup cooked chickpeas (can use canned chickpeas)
- 1 red onion sliced
- 1 cup chopped broccolini
- 1/4 cup roasted hazelnut chopped
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp turmeric
- 1/2 cup fresh grated coconut
- salt as per taste
- chopped cilantro for garnish
Instructions
Rice
- Combine the rice and coconut milk along pinch of salt in an instant pot and pressure cook for 4 minutes. Let it depressurize naturally.
- Stir in the condense milk and whole milk (if the rice seems dry) in the warm rice and mix.
Chickpeas
- In a non stick pan on a medium heat, heat the oil. Add onions, chickpeas and sauté for a minute.
- Next add garlic powder, paprika, turmeric and salt and mix until the chickpeas are coated with the spice mix.
- Add hazelnut and broccolini and cover and cook for 5 minutes. We are not looking to cook the broccolini completely, just to get the spices in.
- Stir in shredded coconut and cook for another minute. Adjust the salt and spiciness and turn off the heat.
- In a serving bowl, spread the coconut rice evenly and add chickpeas on the top. Garnish with fresh cilantro.
