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Chickpea, chilli & coconut bowl
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2 tsp vegetable oil
1 onion, chopped
2 sticks celery, thinly sliced
400g can essential Chick Peas, drained
4 tsp Cooks’ Ingredients Gochujang Chilli Paste
1 tsp vegetable vegan bouillon powder
½ tsp turmeric
200g pack Gallo Venere Black Wholegrain Rice
15g Cooks’ Ingredients Coconut Milk Powder
5g chopped flat leaf parsley
1. Heat the oil in a saucepan and gently fry the onion and celery for about 5 minutes to soften. Stir in the chickpeas, chilli paste, bouillon powder, turmeric and 250ml water. Heat until simmering, cover with a lid and cook gently for 10 minutes.
2. Tear open the pack of black rice and heat in the microwave on full power for 1½ to 2 minutes until piping hot.
3. Stir the coconut milk powder into the saucepan and cook for a further 5 minutes. Add a dash more water if the mixture has dried out. Spoon the rice into bowls, then add the chickpea mixture and serve scattered with the parsley.
Cook’s tip If you have any open packs of green vegetables such as broccoli, leaf greens, beans or courgettes, chop them up and add them to the chickpea, chilli and coconut bowls when adding the coconut milk powder.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in February 2020.
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