Chili chickpea rice bowl

Preheat the oven to 400.

Rinse and drain the chickpeas, toss them with the sweet paprika, salt, pepper and avocado oil, and spread them on a parchment-lined baking tray.

Bake 15 to 18 minutes.

Finely dice the onion, galangal and garlic.

Bash the lemongrass stalk with the knife to open up the citrusy notes, then chop it finely.

Toast the peanuts and shredded coconut in a saute pan over medium high heat three to five minutes until golden brown, then set aside without cleaning the pan.

Add the chili oil to the pan, then the onions and galangal, and saute four to five minutes.

Rinse and drain the rice two to three times to remove the excess starch, then heat it with one cup of water over medium high.

Add the garlic to the onions, then the brown sugar and cayenne, and saute about a minute.

Add the coconut cream, turn up the heat and bring to a boil.

When the rice bubbles, stir it, cover and cook on medium low 15 minutes, then turn it off and steam 10 minutes more.

When the sauce boils add the soy sauce and dark soy sauce, drop to just under medium and simmer about 25 minutes, stirring occasionally.

Stir the roasted chickpeas into the reduced, rich and glossy sauce.

Fluff the rice with a fork or rice paddle and plate it, then serve the chickpeas over it.

Scatter the toasted coconut and peanuts over, and top with fresh Thai basil and avocado.