Chili Chickpea Rice Bowl

Steps

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1. 1
   Preheat the oven to 200°C (400°F). Rinse and drain the canned chickpeas, then place them in a large mixing bowl. Add sweet paprika, salt, black pepper, and avocado oil, then toss well to coat evenly. Spread the chickpeas on a parchment-lined baking tray and bake for 15–18 minutes until golden and crispy.
   ≈0:30
2. 2
   Finely dice the onion, galangal, garlic, and lemongrass. Toast the peanuts and shredded coconut in a sauté pan over medium-high heat, stirring occasionally, for 3–5 minutes until golden brown. Set aside.
   ≈1:16
3. 3
   Return the pan to medium heat, add the chili oil, then add the diced onion, galangal, and lemongrass. Sauté for 4–5 minutes.
   ≈2:57
4. 4
   Meanwhile, cook the rice. Rinse the basmati rice three times and drain it well. Place it in a small saucepan with water and bring to a boil over medium-high heat. Once boiling, stir, reduce to medium-low heat, cover, and cook for 15 minutes.
   ≈3:17
5. 5
   Add the minced garlic to the pan and stir. Add brown sugar and cayenne pepper, stir, and cook for about 1 minute. Pour in the coconut cream and bring to a boil. Add the soy sauce and dark soy sauce, then reduce the heat to just under medium and simmer gently for about 25 minutes, stirring occasionally.
   ≈3:40
6. 6
   Once the chickpeas are roasted, remove them from the oven. After the rice has cooked for 15 minutes, turn off the heat and let it steam for another 10 minutes.
   ≈4:23
7. 7
   Carefully add the roasted chickpeas to the simmering sauce and stir well to combine. Fluff the rice with a fork or rice paddle, then transfer to serving bowls. Ladle the chickpea sauce over the rice, sprinkle with the toasted peanuts and shredded coconut, and garnish with fresh Thai basil and cubed avocado.
   ≈4:38