* 2 x 400g (14.1oz) tins of chickpeas, drained + rinsed * salt * coconut oil * 1 onion, peeled + finely chopped * 1 thumb of fresh ginger, peeled + finely chopped * 1 red chili * 4 portions of jasmine rice * 2.5 tsp turmeric * 1 x 400ml (13.5fl.oz) full-fat coconut milk * 500ml (2 cups) vegetable stock * 1 large handful of fresh basil, leaves picked * 1 lime, juice only * 1 tsp maple syrup, optional
###Instructions
1. Preheat the oven to 220°C fan / 475°F and line a tray with baking paper.
1. Add a handful of the chickpeas to the tray, along with a pinch of salt. Then melt a tsp of coconut oil in a pot and pour the coconut oil over the chickpeas. Mix, then bake for 15-20 mins.
1. Meanwhile add another tbsp of coconut oil to the pot over a medium heat. Add the onion and ginger. Finely chop half of the red chili and add the chopped chili to the pot. Stir and cook for 8-10 mins, adding more oil if necessary.
1. Cook the rice, then remove from the heat and keep the lid on.
1. Next add 2 tsp of the turmeric to the pot, along with the remaining chickpeas, coconut milk and stock. Mix well, then bring to a gentle boil and simmer for 10 mins.
1. When the baked chickpeas are done, stir in the remaining 1/2 teaspoon of turmeric, then add them back to the oven for another 3-5 minutes.
1. Add most of the basil leaves to the pot, along with the juice from half the lime. Stir, season to taste with salt and – if the broth needs a touch of sweetness – add the syrup, then remove from the heat.
1. Chop the remaining half of chili into slices and slice the remaining half of lime into four wedges. Add the rice to bowls, pour over the broth, then top with the crispy chickpeas, remaining basil leaves, sliced chili and a lime wedge.
3 Comments
###Ingredients
* 2 x 400g (14.1oz) tins of chickpeas, drained + rinsed
* salt
* coconut oil
* 1 onion, peeled + finely chopped
* 1 thumb of fresh ginger, peeled + finely chopped
* 1 red chili
* 4 portions of jasmine rice
* 2.5 tsp turmeric
* 1 x 400ml (13.5fl.oz) full-fat coconut milk
* 500ml (2 cups) vegetable stock
* 1 large handful of fresh basil, leaves picked
* 1 lime, juice only
* 1 tsp maple syrup, optional
###Instructions
1. Preheat the oven to 220°C fan / 475°F and line a tray with baking paper.
1. Add a handful of the chickpeas to the tray, along with a pinch of salt. Then melt a tsp of coconut oil in a pot and pour the coconut oil over the chickpeas. Mix, then bake for 15-20 mins.
1. Meanwhile add another tbsp of coconut oil to the pot over a medium heat. Add the onion and ginger. Finely chop half of the red chili and add the chopped chili to the pot. Stir and cook for 8-10 mins, adding more oil if necessary.
1. Cook the rice, then remove from the heat and keep the lid on.
1. Next add 2 tsp of the turmeric to the pot, along with the remaining chickpeas, coconut milk and stock. Mix well, then bring to a gentle boil and simmer for 10 mins.
1. When the baked chickpeas are done, stir in the remaining 1/2 teaspoon of turmeric, then add them back to the oven for another 3-5 minutes.
1. Add most of the basil leaves to the pot, along with the juice from half the lime. Stir, season to taste with salt and – if the broth needs a touch of sweetness – add the syrup, then remove from the heat.
1. Chop the remaining half of chili into slices and slice the remaining half of lime into four wedges. Add the rice to bowls, pour over the broth, then top with the crispy chickpeas, remaining basil leaves, sliced chili and a lime wedge.
[Source](https://www.instagram.com/reel/CzosExEimdg/)
This was so sweet to watch
Yet another post from these clowns. This isn’t r/gifrecipes anymore. It belongs to them. r/watchmeeatthis