Description
Gluten Free, Vegan, Refined Sugar Free
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.
Ingredients
Scale
Mango Habanero Chickpeas:
- 1 (15.5 oz) can chickpeas
- 1 large mango
- 1.5 tbsp habanero hot sauce
- 1 tbsp lemon juice
- 3 tbsp coconut water
Coconut Rice:
- 1 cup rice
- 1 (13.66 oz) can full fat coconut milk
- a little water
- Optional: garnish with red pepper flakes
Instructions
Mango Habanero Chickpeas:
- Skin and dice your mango, add to food processor with hot sauce, lemon juice, and coconut water. Blend until smooth (adding more hot sauce if desired for flavor, and/or more coconut water for consistency if desired).
- Move to a small sauce pan over medium heat, bring to a simmer to reduce.
- Add chickpeas, cook until warm.
Coconut Rice:
- Pour coconut milk into a measuring cup. You will need two cups of liquid and the milk will not quite reach that, so for remainder needed use water.
- Bring liquid to a boil, then add rice and lower heat, cover, and simmer for 20 minutes or until liquid is fully absorbed.
- Pour rice on a plate, and cover with chickpeas.
Notes
You can use actual habanero peppers in the sauce if you prefer, you may just need to add more liquid to get consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe