Coconut Ginger Rice with Spicy Turkish Roasted Chickpeas & Garlic Yogurt Drizzle (Gluten-Free, Vegan Option)
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 cup brown basmati rice
- 2 cups coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened shredded coconut
- 1/2 teaspoon coconut sugar
- 1/2 teaspoon salt
- 2 cups chickpeas (cooked)
- 2 tablespoon olive oil
- 2 teaspoons sea salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon ground oregano
- 1 teaspoon sesame seeds
- 1 teaspoon freshly ground coriander
- 6 tablespoon plain Greek yogurt (for vegan option, this dish works great with a coconut milk based yogurt!)
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 garlic clove (minced)
- 1/4 teaspoon salt
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Preparation
Step 1
Rice
Step 2
Combine all Coconut Ginger Rice ingredients in a saucepan. Bring to a boil, cover, turn to low & simmer until done (in this case, the rice I used took 40 minutes).
Step 3
Spicy Turkish Roasted Chickpeas
Step 4
Preheat oven to 425°F. Line a cookie sheet with parchment paper. Set aside.
Step 5
Combine cooked, rinsed, drained chickpeas (that have been patted dry) in a bowl with oil & spices. Toss to coat.
Step 6
Place chickpeas on a parchment lined cookie sheet & bake for 30 minutes, or until desired crispiness is achieved, giving the pan a shake halfway through.
Step 7
Garlic Yogurt Drizzle
Step 8
Whisk all of the above ingredients together until smooth. Drizzle with a small spoon, or serve as a dipping sauce accompaniment.
Step 9
Top off your bowl with a sprinkle of dried or fresh cilantro, then dig in!
Step 10
Enjoy!
Step 11
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