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Baked Coconut Turmeric Chickpea Rice

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine African
Servings 4

Ingredients
  

  • 3 cups Basmati Rice
  • 2 cups Chickpea after overnight soak of dehydrated chickpeas for about 10 hours
  • 1 can Thai Coconut Milk
  • 1 1/2 tbsp Coconut Oil
  • 2 tbsp Turmeric
  • 1 1/2 cups Chopped Red Onions
  • 1/2 cup Chopped Spring Onions
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1-2 tsp Kosher or Sea Salt
  • 1 cube Vegetable Bouillon
  • 1 box Vegetable Broth

Instructions
 

  • In a Dutch oven, heat oil and sautée onions for 5 minutes (as an alternate you can sautée on the stove top). Add in chickpeas or garbanzo beans, garlic and cook for another 5 minutes
  • Then add turmeric, stir well and cook for a minute or so. Shake and pour can of coconut milk in the pot. Stir well and gently simmer uncovered for 5 minutes.
  • Add rice, salt, bouillon, broth, black pepper,spring onions . Stir well. Cover and bake at 400 for 40-45 minutes. Remove from oven , let sit for 5 minutes , fluff and enjoy.