Black Rice with Coconut Milk and Spicy Chickpeas
By: Matt
Published: Sunday, October 22, 2017 - 5:55pm

Ingredients




For the Vegetables
1⁄2 lb carrot (chopped)
3 cups chickpeas
2 tbsps coconut oil
2 tsps dried smoked paprika
2 tsps garlic powder
2 inches ginger (minced)
2 tsps ground corriander
2 tsps ground cumin
1 tsp sea salt
1⁄4 cup tahini
2 tsps turmeric powder
2 medium zucchini (chopped)
For the Rice
1 1⁄2 cups black rice
3 cups coconut milk
1 cup water

Preparation

1 Cook the rice with the coconut milk and water until soft for about 30 - 40 minutes 2 Preheat the oven to 420 F (220 degrees) and cover a backing tray with baking paper. 3 Use a big bowl and mix the herbs with the tahini and coconut oil. 4 Add the chickpeas and the vegetables and mix everything well before you spread it on the baking tray. 5 Roast the vegetables and chickpeas for about 30 minutes in the oven. 6 Add salt and adjust taste before you serve the vegetables with rice.

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Black Rice with Coconut Milk and Spicy Chickpeas