This vibrant and flavorful vegan dish combines the warmth of turmeric, the richness of coconut milk, and the heartiness of chickpeas for a satisfying meal.
Ingredients
- 2 cans (400g each) chickpeas, drained and rinsed
- Coconut oil
- 1 onion, finely chopped
- 1 thumb-sized piece of ginger, finely chopped
- 1 red chilli
- 4 portions jasmine rice
- 2.5 tsp turmeric
- 1 can (400ml) full-fat coconut milk
- 500ml vegetable stock
- 1 large handful fresh basil leaves
- 1 lime
- 1 tsp maple syrup (optional)
- Salt to taste
Method
- Prepare crispy chickpeas:
- Preheat oven to 220°C fan
- Toss a handful of chickpeas with coconut oil and salt
- Bake for 15-20 minutes until crispy
- Make the broth:
- Sauté onion, ginger, and half the chilli in coconut oil
- Add 2 tsp turmeric, remaining chickpeas, coconut milk, and stock
- Simmer for 10 minutes
- Cook rice according to package instructions
- Finish the dish:
- Stir most basil and juice of half lime into broth
- Season with salt and optional maple syrup
- Toss crispy chickpeas with remaining turmeric
- Serve:
- Place rice in bowls and pour broth over
- Top with crispy chickpeas, remaining basil, sliced chilli, and lime wedges
This Comforting Golden Coconut Chickpea Broth is a perfect blend of flavors and textures that will warm your soul. The creamy coconut broth, infused with aromatic spices, complements the tender chickpeas beautifully, while the crispy chickpea topping adds a delightful crunch. Don’t hesitate to try this recipe – it’s an easy way to bring a touch of exotic comfort to your dinner table that both vegans and non-vegans will love!