Black Rice with Coconut Milk and Spicy Chickpeas

Black Rice with Coconut Milk and Spicy ChickpeasBlack Rice with Coconut Milk and Spicy Chickpeas recipe shared by Matt from Vegan.io.

Black Rice with Coconut Milk and Spicy Chickpeas
 
Cook time
Total time
 
Black Rice with Coconut Milk and Spicy Chickpeas
Author:
Recipe type: Dinner
Cuisine: Vegan
Serves: 4 servings
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
Instructions
  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 baking 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.
Nutritional Info
Serving size: 4 Calories: 1013 Fat: 56g Saturated fat: 39g Carbohydrates: 99g Sugar: 13g Sodium: 687.38mg Fiber: 18g Protein: 28g Cholesterol: 0mg
 

     

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