Golden Chickpea + Coconut Broth

We combine turmeric, coconut and basil to create a deliciously fragrant and comforting both, which we pull together with chickpeas and pour over fluffy jasmine rice.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 220°C fan / 240°C / 475°F and line a small baking tray with baking paper.

   
2. 2

   Add one quarter of the chickpeas to the tray (save the rest for later), then season with a pinch of salt and drizzle with a little oil. Mix, then bake for 15-20 minutes or until crispy.

   
3. 3

   Meanwhile, drizzle some more oil in a casserole pot or large saucepan over a medium heat. Add the onion and ginger. Finely chop half of the red chilli (we’ll use the rest for topping) and add the chopped chilli to the pot (discard the seeds if you don’t like it too spicy). Stir and cook for 8-10 minutes or until the onion begins to brown, adding more oil if necessary.

   
4. 4

   Cook the rice as per the packet instructions, then remove from the heat and keep the lid on.

   
5. 5

   Next, add the remaining chickpeas to the pot along with two thirds of the ground turmeric. Pour in the coconut milk and the vegetable stock, then mix well. Bring the mixture to a gentle boil and simmer for 10 minutes.

   
6. 6

   When the baked chickpeas are crispy, remove the tray from the oven and stir in the remaining ground turmeric, then add them back to the oven for another 3-4 minutes.

   
7. 7

   To finish, add most of the basil leaves to the pot, along with the juice from half the lime. Stir, then season to taste with salt and – if the broth needs a touch of sweetness – add the maple syrup (this will depend on what brand of coconut milk you use), then remove from the heat.

   
8. 8

   Slice the remaining half of chilli and slice the remaining half of lime into four wedges. To serve, add the rice to bowls, pour over the golden broth, then top with the crispy chickpeas, remaining basil leaves, sliced chilli and a lime wedge.