• RECIPES

Recipe Directions

1. To make the rice: Heat the olive oil, the turmeric and the chili flakes in a medium casserole over high heat. Add the rice and stir. Add the water, the broth, the coconut milk, salt and pepper and let the mixture boil. Place the lid on the pot and lower the heat. Let the rice cook for 15 minutes. One or two minutes before the end of cooking, add the spinach leaves.

2. Meanwhile, make the chickpeas: Heat a medium fry pan over medium heat. Add the oil, the chickpeas, the garlic, the onion, the ginger, a pinch of chili flakes, salt and pepper. Cook, stirring occasionally, for about 6-8 minutes. Add the coconut flakes, the sesame seeds and mix. Remove the pan from the heat.

3. Place the chickpeas on the rice into bowls. Garnish with fresh mint and serve with yogurt and bread.