Coconut chickpea rice with broccoli

Ingredients for 2 servings:

• 400 g basmati rice
• 400 g coconut milk
• ½ onion(s), red
• 100 g hazelnuts
• 1 head of broccoli
• 250 g chickpeas
• 2 garlic cloves or 1/2 tbsp garlic powder
• 1 tsp chili powder
• 2 tsp turmeric
• 50 g coconut flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the coconut rice, wash the rice several times in a pot. Then toast the rice over medium heat for a few minutes. Add the coconut milk to the rice, bring to a boil and stir, then simmer over low heat for 15 minutes. Then turn off the heat and let the rice simmer for another 10 minutes. Cut the broccoli into bite-sized pieces and place them in a pan, leaving enough room. Add a splash of water to the pan and season generously with salt. Cook the broccoli over medium heat until tender. For the chickpeas, dice the onions. Roughly chop the hazelnuts. Wash the chickpeas. Heat a little neutral oil in a pan. Briefly fry the onions and chickpeas. Add the garlic, chili, turmeric, and a little salt. Stir well and fry briefly. Add the hazelnuts and broccoli. Fry for about 5 minutes over 3/4 heat. Stir in the coconut flakes and cook until the desired consistency is reached.