Coconut chickpea curry with basmati rice

Preheat the oven to 400.

Rinse and drain the chickpeas and place into a mixing bowl.

Add sweet paprika, a pinch of salt, fresh cracked pepper and avocado oil, and toss to coat.

Spread the chickpeas onto a baking tray lined with parchment paper and bake about 15 to 18 minutes.

Finely dice the onion and the galangal.

Finely dice the garlic.

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

In a saute pan over medium high heat, toast the peanuts and dried shredded coconut for three to five minutes until golden brown, then set aside. Do not clean the pan.

Add the chili oil to the same pan.

Add the onions and galangal and saute four to five minutes.

Rinse and drain one cup of basmati rice two to three times to remove excess starch.

Add one cup of water to the rice and heat on medium-high.

Add the garlic to the onions, stir, then add the brown sugar.

Add the cayenne pepper and saute about a minute.

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

When the rice water begins to bubble, stir, cover and cook on medium low for 15 minutes.

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

After 15 minutes turn the heat off under the rice and let it steam a further 10 minutes.

Add the roasted chickpeas to the sauce and stir; the sauce should have reduced and be rich and glossy.

Fluff the rice with a fork or rice paddle and plate.

Serve the chickpeas with the rice and sprinkle over the toasted coconut and peanuts, fresh Thai basil and avocado.