Coconut Rice with Spiced Chickpeas & Broccolini

Serves 2 | Prep time: 10 mins | Cooking time: 25 mins

INGREDIENTS

• 1 cup rice
• 200ml/6.8fl oz coconut milk
• 400g/14.1oz chickpeas (canned)
• 1 bunch broccolini
• ½ red onion
• 25g/0.9oz peanuts
• 1 ½ Tbsp spice mix (smoked paprika, turmeric, garlic powder, cayenne powder)
• 2 stalks coriander
• 20g/0.7oz shredded coconut
• 2 Tbsp oil (coconut, olive)

METHOD

1. Cook Rice – Wash rice to remove excess starch. Place rice in saucepan on high heat and toast for 3-4 minutes. Add 200ml of coconut milk. Cover and bring to the boil, then simmer for 15 minutes. Turn off heat and let steam for a further 10 minutes.
2. Prep – Dice onion. Coarsely chop peanuts and finely chop broccolini including the stems. Drain the chickpeas.
3. Cook – Place frypan on medium heat with 2 Tbsp of oil. Add onion and chickpeas and cook for 3-4 minutes. Add spice mix, broccolini and peanuts and cook for a further 4 minutes. Add a good pinch of salt and finally add the shredded coconut
4. Taste & Chop – Coarsely chop coriander leaves. Give the broccolini mixture a final taste and add salt if needed.
5. Finish & Serve – Place rice in bowls. Top with the chickpea/broccolini mixture. Garnish with chopped coriander.