An ultimate amazing combination recipe. Unites foods of numerous areas. A mildly flavourful, dynamic Buddha bowl made with chickpeas and coconut milk gravy.

COCONUT CHICKPEA BOWL

Active ingredients

2 cups coconut milk
1 1/2 tbsps coconut oil
1 tsp cumin seeds
1 1/2 tbsps carefully chopped garlic
1 inch ginger, carefully chopped
3-4 finely chopped spring onion bubs
1 medium carrot, peeled and cut into triangles
10-12 French beans, diagonally sliced
Salt to taste
2 tablespoons curry powder
1/2 tbsp paprika powder
1 small yellow squash, cut into triangles
1 little red capsicum, cut into triangles
1 small green capsicum, cut into triangles
1-2 red chillies
Black pepper powder to taste
1 tsp sugar
2-3 tablespoon sliced fresh coriander
Fresh coriander sprigs for garnish
Steamed rice to serve
Lemon wedges to serve
Chickpeas mix
2 cups boiled chickpeas
1 tsp coconut oil
1 tsp sliced garlic
1 green chilli, finely chopped
3 tsps paprika powder
1/2 tsp roasted cumin powder
Crashed black peppercorns to taste
Salt to taste
1/2 lemon

Method

1. Heat coconut oil in a pan, add cumin seeds and let them alter the colour. Include garlic, ginger, and spring onion bulbs and sauté on high heat for 2-3 minutes.
2. Include carrot, French beans, salt, curry powder, paprika powder and blend well. Prepare for 1 minute.
3. Stir in 1 cup water, cover and cook for 4-5 minutes.
4. Meanwhile, to make the chickpea mixture, heat coconut oil in a shallow pan. Add garlic, green chilli and sauté for 1 minute. Add the boiled chickpeas and toss till well combined.
5. Add paprika powder, roasted cumin powder, crushed black peppercorns, salt and mix well. Squeeze the juice of the lemon directly into the pan and mix well. Take the pan off the heat.
6. Include the yellow squash to the veggie mix and cook for 2 minutes.
7. Put coconut milk, mix and bring it to a boil. Add the red capsicum, green capsicum, red chillies, black pepper powder, sugar and blend well. Continue to cook for 2 minutes.
8. Include coriander leaves and blend well. Change the heat off.
9. To serve, take a part of the steamed rice in a serving bowl. Put some of the coconut mixture over it, include a part of the chickpeas mixture, and garnish with coriander sprig and lemon wedge. Serve hot.

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