NYC Vegan
Latest installment of Crappy Photos of Yummy Food:
Dinner from this evening: pasta with tofu ricotta and sauteed onion, asparagus, chickpeas and zucchini in olive oil and aged balsamic salt. Everything but the kitchen sink, basically, and so yummy.
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!
