Coconut Milk Rice with Blistered Coconut Chickpeas
For the rice:
Dump about 1c rice, 1 can of coconut milk and 1c water into your rice cooker. Add a dash of some spices. I used saffron salt, garam masala, curry and cumin. Let it cook. If rice comes out hard - just put in some more milk and let it cook some more. Keep an eye on it but this usually works for me! I even used brown rice.
For the chickpeas:
For once, I made my own chickpeas rather than using canned - I mean, I already was using a can re. the coconut milk and I had chickpeas on hand. For this you must soak chickpeas overnight and boil for 1.5 - 2 hours the next day - I think I did 1.5 hours, although the package said 2. They turned out fine to me but probably softer the other way.
When the chickpeas are almost done cooking, heat a .5tbsp coconut oil in a skillet. Add a sliced onion and sautee on low heat with a good amount of salt. Add in the chickpeas with some pepper and cook in the skillet for about twenty minutes. Add in a touch of tahini for some extra flavor towards the end of cooking - gave my dish a yummy kick- and some spinach for those dashes of green. When it smells too good to bear and the chickpeas are a bit blistered, it’s done.
Usually I would mix the flavors together, but I ate the rice and chickpeas apart for this meal. It was delicious!
Tomorrow I’ll either finish this dish for dinner (unless I bring it for lunch tomorrow which is totally possible even though I already have black rice stirfry in the fridge), or make…gnocchi? Mac and cheerze? A tofu pup? Possibilities!