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Spicy Coconut Chickpeas

Spicy and sweet chickpeas on a bed of coconut rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion
Servings 4

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.