Coconut Rice with Spiced Chickpeas, a recipe by stewartsc - Little Chefs

Ingredients

• 4 tablespoons olive oil, divided
• 15 1/2 oz can chickpeas, drained, rinsed and patted dry (439g)
• 2 shallots, thinly sliced, divided
• 6 cloves garlic, minced, divided
• ½ teaspoon ground ginger (or use ½ tablespoon fresh)
• ½ cup unsweetened coconut flakes (26g)
• 2 tablespoons raw sesame seeds
• ¼ teaspoon red pepper flakes, optional
• 2 cups kale, chopped (135g)
• 1 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon sea salt, more or less to taste
• ¼ teaspoon black pepper, more or less to tate
• 13 1/2 oz can full fat coconut milk (400mL)
• 3 cups brown basmati rice, cooked and cooled (day old preferred) (600g)
• 3 stalks green onions, sliced