Coconut chickpea rice

Put a cup of basmati rice in a saucepan; wash and drain it a couple of times to remove the excess starch.

Toast the rice a couple of minutes; stir well so nothing catches on the bottom of the pan.

Cover and cook on medium-low for 15 minutes.

Dice half a red onion and chop about a quarter cup of hazelnuts.

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

Heat a non-stick pan for the chickpea topping.