Golden Chickpea + Coconut Broth

Method

1. Preheat the oven to 220°C fan / 475°F and line a small baking tray with baking paper.
2. Add a handful of the chickpeas to the tray, along with a pinch of salt. Then melt a teaspoon of coconut oil in a casserole pot or a large saucepan (we’ll use the same pot later) and pour the coconut oil over the chickpeas. Mix, then bake for 15-20 minutes or until crispy.
3. Meanwhile add another tablespoon of coconut oil to the casserole pot or large saucepan over a medium heat. Then 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. Cook the rice as per the packet instructions, then remove from the heat and keep the lid on.
5. Next add 2 teaspoons of the turmeric to the pot, along with the remaining chickpeas, the coconut milk and vegetable stock. Mix well, then bring to a gentle boil and simmer for 10 minutes.
6. When the baked chickpeas are done, remove the tray from the oven and stir the remaining 1/2 teaspoon of turmeric into the chickpeas, then add them back to the oven for another 3-5 minutes.
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. 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.