Coconut Rice with Spiced Chickpeas and Broccolini
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 25 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Rice | 1 cup | 2 cups |
| Coconut milk | 200 ml | 400 ml |
| Chickpeas | 400 gr | 800 gr |
| Broccolini | 1 bunch | 2 bunches |
| Red onion | 1/2 | 1 |
| Peanuts | 25 gr | 50 gr |
| Spice mix (smoked paprika, turmeric, garlic powder, cayenne powder) | 1.5 tbsp | 3 tbsp |
| Coriander | 2 stalks | 4 stalks |
| Shredded coconut | 20 gr | 40 gr |
| *Oil (Coconut, Olive) | 2 tbsp | 4 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve |
|
| Energy | 919Kj |
| Protein | 6.3g |
| Fat, Total | 13.4g |
| – Saturated | 7.9g |
| Carbohydrates | 15.8g |
| – Sugars | 3.4g |
| Sodium | 54g |
| Allergens | Peanuts (Gluten Free) |
TOOLS: Sauce pan, frypan, strainer
METHOD
1
COOK RICE
Wash rice to remove excess starch ● place rice in sauce pan on high heat and toast for 3-4 minutes ● add 200(400) ml 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 chickpeas ●
3
COOK
Place frypan on medium heat with 2(4) 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
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.