Chickpeas cooked in a sweet and spicy sauce made from fresh mangoes and habanero paired with a creamy rice made with coconut milk to cool it all down. This dinner is gluten free, vegan, refined sugar free, and full of satisfying flavors.
In the midst of all the fall recipes coming out, I am hanging on to the very last bit of summer with this recipe while I still can. Mangoes are one of my favorite fruits and I will be sad to see them go. So definitely make this recipe while you still can because I promise you will be glad you did!
The mango habanero sauce is so simple to make and provides the perfect sweet and spicy marinade for your chickpeas. Then you lay them on top of a bed of coconut rice that is creamy and balances out the spice in the perfect way. It all comes together to make a really great dinner that is gluten free, vegan, and refined sugar free! Hard to beat something so perfect for everyone that also tastes this good!
Man all this summer talk is really making me sad! What summer flavors are you going to miss most?
Let’s Make Mango Habanero Chickpeas and Coconut Rice!
So let me start out by saying, you should skin your mango. I didn’t do this the first time and realized mango skin is a lot harder than I realized. I found this YouTube video that made it really easy to do!
I also did not use actual habaneros for my sauce. I went out and bought some and then Neil told me just how spicy they are and I got scared I’d end up getting it in my eyes or something crazy (it’s okay you can judge). You can definitely go that route if you prefer, but I decided to use my favorite habanero hot sauce and it worked perfectly! Plus it added some liquid which helped. I also added lemon juice and coconut water. I’d stick the amount of lemon juice listed below but you can add coconut water until you feel that your sauce is thin enough. It doesn’t have a strong flavor so it won’t take away from the sauce!
Now to the coconut rice. This is a lot easier than it may sound. All you have to do is cook your rice according to the directions on the package, but swap your water for coconut milk. I prefer full fat but you can probably use light if you want. I made one cup of rice, so I needed two cups of water. The can of coconut milk didn’t quite give me two cups, so for the second cup I just emptied the can into my measuring cup and then filled it the rest of the way with water to get my two cups. And it was perfectly creamy – I wouldn’t recommend getting a second can for just a teeny bit more milk.
I used Cahokia’s white rice for this recipe because I thought white rice would be best and their’s is naturally higher in protein, but you can use any regular rice or even try a chickpea rice like Banza or RightRice. I haven’t tried it with any others though so if you do let me know what you think!
Other than that this recipe is easy peasy so let’s get you cooking.
In addition to the listed ingredients, you will need:
- a knife
- a glass (optional – if you use this to skin your mango)
- food processor
- a large pot with a cover
- a small sauce pan
Enjoy your last bit of summer flavors!Print
If you try this mango habanero chickpea recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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