Coconut Chickpeas
👩🍳 Let’s cook!
Wash your sushi rice until the water runs clear, and cook according to the packet instructions.
2. Stir together the rice vinegar, caster sugar and sea salt and pop it to the side.
3. 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.
4. 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.
5. Now add in the tomato puree and the paprika, and keep stirring for a minute, then season.
6. Stir in your crispy chilli oil and Italian seasoning.
7. Slowly add in your coconut milk and stir, reducing each time the coconut milk is added, 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.
8. Now add in your spinach and tomatoes and pop the lid on your pan for two minutes and plate up!
9. When your rice is cooked, stir through the rice vinegar mixture until each grain is coated and divide equally between 4 plates and spoon on the chickpeas.
10. 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!
