The Chickpea Rice Bowl everybody will Love

Von Yeung Man Cooking · 40 Min.

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Zubereitung

1. Preheat the oven to 400°F. Rinse and drain the chickpeas, put them in a large bowl, add the paprika, salt, pepper and 1 tsp avocado oil, and toss. Spread on a parchment-lined baking tray and bake for 15–18 minutes.
2. Finely dice the onion, galangal, garlic and lemongrass. Heat a sauté pan over medium-high heat. Add the peanuts and dried shredded coconut, stir and toast for 3–5 minutes until golden brown. Set aside.
3. Return the pan to medium heat. Add the chili oil, then the onion, galangal and lemongrass. Sauté for 4–5 minutes.
4. Meanwhile, cook the rice on the stovetop: rinse and drain it in a small saucepan, add the water and heat over medium-high. When it begins to bubble, stir, lower the heat to medium-low, cover and cook for 15 minutes.
5. Add the garlic to the sauté pan and stir. Add the brown sugar and cayenne and cook for about 1 minute. Add the coconut cream and bring to a boil. Stir in the soy sauce and dark soy sauce, lower the heat to just under medium and simmer for about 25 minutes, stirring occasionally.
6. When the chickpeas are done, take them out of the oven. After 15 minutes, turn off the heat under the rice and let it steam for another 10 minutes.
7. Add the chickpeas to the sauce and stir. Serve the rice topped with the saucy chickpeas, then sprinkle with some toasted peanuts and shredded coconut, and garnish with Thai basil and cubed avocado.

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