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Coconut Chickpea Bowl

A delicious example of a full meal in a bowl. An ultimate exciting fusion recipe. Brings together foods of so many regions. A mildly flavourful, vibrant Buddha bowl made with chickpeas and coconut milk gravy.

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Main ingredients Coconut milk, Coconut oil, Garlic, Ginger, Spring onions, Carrot, French beans, Curry powder, Paprika powder, Yellow zucchini, Green capsicum, Red capsicum, Fresh red chillies, Boiled chickpeas, Steamed rice
Cuisine Fusion
Course Main course vegetarian
Prep time 8-9 hours
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian

Ingredients 

  • 2 cups coconut milk
  • 1½ tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1½ tablespoons finely chopped garlic
  • 1 inch ginger, finely chopped
  • 3-4 finely chopped spring onion bulbs
  • 1 medium carrot, peeled and cut into triangles
  • 10-12 French beans, diagonally sliced
  • Salt to taste
  • 2 tablespoons curry powder
  • ½ tablespoon paprika powder
  • 1 small yellow zucchini, cut into triangles
  • 1 small red capsicum, cut into triangles
  • 1 small green capsicum, cut into triangles
  • 1-2 fresh red chillies, sliced diagonally
  • 2-3 tablespoons chopped fresh coriander leaves
  • 1 teaspoon sugar
  • Steamed rice to serve
  • Fresh coriander sprigs for garnish
  • Lemon wedges to serve
  • Chickpeas mixture
  • 2 cups boiled chickpeas
  • 1 teaspoon coconut oil
  • 1 teaspoon chopped garlic
  • 1 green chilli, finely chopped 
  • 1 teaspoon paprika powder
  • ½ teaspoon roasted cumin powder
  • Crushed black peppercorns to taste
  • Salt to taste
  • ½ lemon

Method 

  1. Heat coconut oil in a pan, add cumin seeds and let them change colour. Add garlic, ginger and spring onion bulbs, mix and sauté on high heat for 2 minutes.
  2. Add carrot, French beans, salt, curry powder and paprika powder, mix well and saute for 1 minute.  Add 1 cup water, mix, cover and cook for 4-5 minutes. 
  3. Add yellow zucchini, mix and cook for 2 minutes.
  4. Add coconut milk into this pan, mix and bring it to a boil. Add red capsicum, green capsicum and red chillies, mix and let the mixture come to a boil. Add coriander leaves and sugar and mix well. Continue to cook for 2 minutes.
  5. To make the chickpea mixture, heat coconut oil in a shallow pan, add garlic and green chilli, mix and sauté for 1 minute. Add boiled chickpeas and toss till well combined. 
  6. Add paprika powder, roasted cumin powder, crushed black peppercorns and salt and toss well. Squeeze the juice of ½ lemon directly into the pan and mix well. Take the pan off the heat. 
  7. To serve each portion, take a portion of the steamed rice in a serving bowl. Pour some of the coconut mixture over it, top it with a portion of the chickpeas mixture, garnish with coriander sprig and lemon wedge and serve hot. 
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