Revitalize Your Body and Mind with This Anti-Inflammatory Delight

Today we want to share with you a special post:

Creamy Coconut Rice with Spiced Chickpeas

This dish is loaded with an abundance of nutrients and anti-inflammatory ingredients that are sure to leave you feeling great.

What's even better is that this dish is versatile and can be enjoyed all year round. It's perfect for cozy winter nights, but can also be enjoyed as a refreshing summer meal.

The creamy coconut rice pairs perfectly with the spiced chickpeas, creating a comforting and satisfying meal that you won't be able to resist.

Not only is this dish delicious and nutritious, but it's also incredibly easy to make. With just one skillet and 30 minutes of your time, you can whip up this meal in no time.

It's a great option for a quick and easy weeknight dinner, or for meal prepping for the week ahead.

So, why not give this dish a try and see for yourself how delicious and nutritious it is? We're sure you won't be disappointed!

Ingredients:

• 1 ½ cups of brown or white rice (pre-made and at least 1 day old)
• 1 can of chickpeas (drained and rinsed)
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 1 cup of kale (chopped)
• ½ cup of coconut shreds
• 1 can of coconut milk
• 2 teaspoons of ginger (minced)
• 1 teaspoon of turmeric
• 1 teaspoon of garlic powder
• ½ teaspoon of red pepper flakes
• Salt and pepper to taste
• 1 tablespoon of sesame seeds

Instructions:

1. Begin by heating a large skillet over medium heat. Add the coconut shreds to the skillet and cook for 3-5 minutes or until they become crispy. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and shallot and cook for 1-2 minutes until fragrant.
3. Next, add the spiced chickpeas to the skillet along with the turmeric, garlic powder, red pepper flakes, and salt and pepper to taste. Cook for 5-7 minutes or until the chickpeas become crispy.
4. Once the chickpeas are crispy, remove them from the skillet and set them aside.
5. In the same skillet, add the pre-made rice and the chopped kale. Stir until the kale has wilted and is fully mixed in with the rice.
6. Add the minced ginger and stir well.
7. Pour in the can of coconut milk and stir until the rice is fully coated.
8. Cover the skillet and let the rice cook for 5-7 minutes or until the coconut milk has been absorbed.
9. Once the rice is fully cooked, add the spiced chickpeas back into the skillet and stir well.
10. Top the dish with the crispy coconut shreds and sesame seeds before serving.

Enjoy this easy video tutorial about Creamy Coconut Rice with Spiced Chickpeas

Source: Andrew Bernard | The Nard Dog Cooks

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊