Stewed Chickpeas, Coconut and Broccoli

• brown basmati↗300g g

  or quick-cooking rice

• rapeseed oil↗2 tsp tsp
• ginger↗20g piece of g

  peeled and finely chopped

• garlic cloves↗3

  chopped

• ground turmeric↗2 tsp tsp
• cumin seeds↗1 tsp tsp
• vegetable stock↗200ml ml

  made with 2 tsp broth powder

• chickpeas↗2 x 400g cans

  drained, liquid reserved

• red chili↗1

  seedless, sliced

• broccoli↗320g g

  cut into bite-sized pieces

• green beans↗200g g

  trimmed and halved

• coconut yogurt↗150g g
• cilantro↗15g g

  chopped

Step-by-step instructions

1. 1

   Prepare the rice according to the package instructions, about 25 minutes. Meanwhile, heat the oil in a large pan over medium heat and sauté the ginger and garlic for a few minutes until fragrant. Add the spices and stir quickly, then pour in the broth and a quarter of the chickpeas together with all the reserved liquid from the cans. Cover and cook for 5 minutes, then blend with an immersion blender until smooth.

2. 2

   Add the chili, the remaining chickpeas, broccoli and green beans, cover and cook over low heat for 7–8 minutes until the vegetables are tender. Stir in the coconut yogurt and cilantro. Serve half of the dish immediately with half of the rice, and refrigerate the leftovers completely for the next day. They can be kept in the fridge for up to three days. Reheat together with rice in the microwave in heat‑proof bowls until hot.