Name: Thai Curried Chickpeas With Coconut Rice
Yield: 8 servings
Ingredients: For the Coconut Rice:; 1 1/2 cups long-grain rice like Jasmine or Basmati; 1 1/2 cups coconut milk + 1 1/2 cups water; 1 tbsp coconut oil; Salt to taste; For the Chickpea Curry:; 1 cup dried chickpeas (, washed, soaked for a few hours and then cooked until tender (or use 2 cups of canned chickpeas, drained and washed)); 2 tbsp red Thai Curry Paste ((recipe follows)); 1 medium onion (, chopped); 4-5 cloves garlic (, minced); 1/4 cup coconut milk; 2 tsp tamari sauce ((use regular soy sauce if you can't find this)); 1 medium tomato (, diced); Juice of half a lime; 1 tbsp sugar; 10-15 basil leaves (, cut into strips (use cilantro/coriander leaves if you can't find these)); 1 tbsp canola or other vegetable oil; For the Red Curry Paste:; 1/2 onion (, diced); 3 red chillies; 1- inch piece of galangal (, sliced thinly (use ginger as a substitute)); 1 stalk of lemongrass. Trim off the top and the hard outer leaves and slice finely; 1 tbsp lime juice + zest of one lime; 1 tbsp Thai hot sauce (, like Sriracha); 1 tsp ground cumin; 1 tbsp ground coriander; 1 tsp ground black or white pepper; 2 tbsp tamari or soy sauce; 1 tsp sugar; Up to 1/4 cup of canola or other flavorless vegetable oil