Golden Chickpea + Coconut Broth

1: Preheat the oven to 220°C fan / 475°F and line a tray with baking paper.

2: Add a handful of chickpeas to the tray along with a pinch of salt.

3: Melt a tsp of coconut oil in a pot and pour it over the chickpeas. Mix and bake for 15-20 mins.

4: Meanwhile, add another tbsp of coconut oil to the pot over medium heat. Add the onion and ginger.

5: Finely chop half of the red chilli and add it to the pot. Stir and cook for 8-10 mins, adding more oil if necessary.

6: Cook the rice, then remove it from the heat and keep the lid on.

7: Add 2 tsp of turmeric to the pot, along with the remaining chickpeas, coconut milk, and stock. Mix well, bring to a gentle boil, and simmer for 10 mins.

8: When the baked chickpeas are done, stir in the remaining 1/2 tsp of turmeric, then add them back to the oven for 3-5 minutes.

9: Add most of the basil leaves to the pot with the juice from half the lime. Stir and season with salt and syrup if needed, then remove from heat.

10: Chop the remaining half of the chilli into slices and cut the half lime into four wedges.

11: Add the rice to bowls, pour over the broth, and top with crispy chickpeas, remaining basil leaves, sliced chilli, and a lime wedge.