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.
Notes:
We’ll either use two 400g (14.1oz) tins or a single 700g (25oz) jar of chickpeas. Both will provide about 500g (18oz) of drained chickpeas.
Tinned coconut milk can vary a lot in terms of sweetness. Depending on the brand you use, for this recipe we find you might want to sweeten the broth with a teaspoon of maple syrup to offset the earthy turmeric.
We use regular basil, which is the easiest to find in supermarkets and it works perfectly well. But you can also use Thai basil if you prefer.
Golden Chickpea + Coconut Broth
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
2 x 400g (14.1oz) tins of chickpeas, drained + rinsed (see notes)
salt
coconut oil
1 onion, peeled + finely chopped
1 thumb of fresh ginger, peeled + finely chopped
1 red chilli
4 portions of jasmine rice
2.5 tsp turmeric
1 x 400ml (13.5fl.oz) full-fat coconut milk
500ml (2 cups) vegetable stock
1 large handful of fresh basil, leaves picked
1 lime, juice only
1 tsp maple syrup, optional
Method
Preheat the oven to 220°C fan / 475°F and line a small baking tray with baking paper.
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.
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.
Cook the rice as per the packet instructions, then remove from the heat and keep the lid on.
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.
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.
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.
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.
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