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Name: Coconut Chickpea Basmati Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup basmati rice soaked overnight, rinsed; 1 cup light coconut milk; 1/2 Red onion; 1/4 cup hazel nuts; 1 cup brocolli chopped; 1 tablespoon Coconut oil; 1 cup chickpeas; 1/2 tablespoon Garlic powder; 1 teaspoon Chili powder; 1 tablespoon smoked paprika; 2 teaspoon Turmeric; generous pinch of salt; 1/2 cup shredded coconut; few sprigs cilantro

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INGREDIENTS

1 cup basmati rice ; soaked overnight, rinsed
1 cup light coconut milk
1/2 Red onion
1/4 cup hazel nuts
1 cup brocolli ; chopped
1 tablespoon Coconut oil
1 cup chickpeas
1/2 tablespoon Garlic powder
1 teaspoon Chili powder
1 tablespoon smoked paprika
2 teaspoon Turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro

INSTRUCTIONS

1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch

2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk

3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min

4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini

5. After 15min, turn the heat off and let the rice steam further for 10min

6. Heat up a non stick pan on medium heat. Add the coconut oil

7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt

8. Add in the hazelnuts and broccolini

9. Sauté for 3-4min

10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed

11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro

NOTES

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Coconut Chickpea Basmati Rice

1 cup basmati rice soaked overnight, rinsed
1 cup light coconut milk
1/2 Red onion
1/4 cup hazel nuts
1 cup brocolli chopped
1 tablespoon Coconut oil
1 cup chickpeas
1/2 tablespoon Garlic powder
1 teaspoon Chili powder
1 tablespoon smoked paprika
2 teaspoon Turmeric
 generous pinch of salt
1/2 cup shredded coconut
 few sprigs cilantro

1. Place 1 cup of basmati rice into a small sauce pan.  Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat.  Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat.  Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut.  Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top.  Garnish with some freshly chopped cilantro

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Nutrition

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Serving Size: 1 Serving (887g)
Recipe Makes: 1 Servings

Calories: 2441
Calories from Fat: 872 (36%)

Amt Per Serving		% DV

	Total Fat 96.8g	129 %
	Saturated Fat 69.4g	347 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 10g
Cholesterol 0mg		0 %
Sodium 155.8mg		5 %
Potassium 3713.6mg		98 %
Total Carbohydrate 340.5g		100 %
	Dietary Fiber 57.2g	229 %
	Sugars, other 283.3g
Protein 72g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2441

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