Spiced Chickpeas with Coconut and Turmeric Rice

• Serves = 4
• 2 x 400g cans chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 x 400g can of crushed tomatoes
• 1 tsp turmeric
• 1 cup basmati rice
• 1 cup light coconut milk
• 1 cup water
• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• Juice of half a lemon

Instructions

1. In a small pot, combine rice, coconut milk, water, and turmeric. Bring to a boil, then reduce heat to lowest setting and simmer for 10–12 minutes until the liquid is absorbed. Remove from the heat and leave to sit with the lid on for another 10 minutes.Meanwhile, in a large frying pan or skillet, heat the olive oil over medium heat. Add the spices, crushed tomatoes and chickpeas and bring to a simmer. Cook for around 10 minutes, stirring occasionally, until the mixture thickens slightly and chickpeas are well coated in the sauce.In a small bowl, mix Greek yoghurt with crushed garlic and a squeeze of lemon juice to make the dip.Serve the rice topped with spiced chickpeas, a spoon of the garlic yoghurt.