Coconut Chickpeas

🌿 Hello, lovely bakers and welcome

back to my kitchen!

✨This recipe is an earthy, autumnal and warming staple in our home, we enjoy ours with seasoned sushi rice, but feel free to enjoy yours with some focaccia, lapping the delicious sauce up with it!

This recipe is so easy, simple and quick to make and tastes a lot more complex than it actually is! I really hope you love my spin on the viral “Marry Me Chickpea” recipe!

Servings: 4

Ingredients

🍚 Rice

• 300g sushi rice

• 25g rice vinegar

• 25g caster sugar

• 3g Maldon sea salt

  🥥 Coconut chickpeas

• 1 large onion

• 3 garlic cloves

• 1 tsp smoked paprika

• 2 tbsp tomato puree

• 3 tbsp crispy chilli oil

• 1 tsp Italian seasoning

• 400g coconut milk

• 1 can chickpeas

• 1 large vine tomato

• 1 handful spinach

• Chives

• Black sesame seeds

• 1 lime

• Salt and pepper

  👩‍🍳 Let’s cook!

  1. Pop a splash of olive oil into a Dutch oven or a heavy bottom saucepan, and heat it at a medium heat on the hob until it’s nice and hot.

  2. Thinly slice your onions & garlic and pop them in the pan until they’re nice and soft - about three minutes - and, using a silicone spatula, stir them around nicely, avoiding them catching on the bottom of the pan, feel free to add 10g of water if it’s sticking.

  3. Now add in the tomato puree and the paprika, and keep stirring for a minute, then season.

  4. Stir in your crispy chilli oil and Italian seasoning.

  5. Slowly add in your coconut milk and stir, then drain and wash your chickpeas (you can reserve the liquid to use at a later date) and pop them in your pan and cook them for 5 minutes.

  6. Now add in your spinach and tomatoes and pop the lid on your pan for two minutes and serve!

  7. I like to serve ours with a little more chilli oil some chives from the garden, 1/4 of a lime each and some black sesame seeds!