4 TBSP Vegan Butter

1 tsp. Turmeric

Pinch Red Pepper Flakes

1 can Coconut Cream (14 oz.)

2 1/2 cups Veggie Stock

2 cups chopped greens (I used Spinach)

1 1/2 cups Rice

1 can Chickpeas (drained, rinsed, patted dry)

1 tsp. Salt

2 cloves minced Garlic

1/2 chopped Brown Onion

1/2 tsp. Ground Ginger

2 TBSP Sesame Seed

Chopped Mint as preferred (can use cilantro, basil, etc.)

Sprinkle Red Harissa Powder

Melt butter, turmeric, and pepper flakes (30 seconds)

Add rice and toss to coat

Take the cream from the coconut can and add to rice, mix well

Then, add rest of coconut cream, 1 1/2 cups of broth, and pinch of salt, bring to boil

Add greens on top, do not stir, cover and simmer on low 10 minutes

Turn off heat, let rice sit another 10 minutes covered

Heat another skillet with oil, medium high

Add garlic, onion, ginger, pinch of pepper flakes, pinch of salt (30 seconds)

Add chickpeas and cook until crispy, around 15-20 minutes

Add sesame seeds and cook another 2 minutes

Switch the heat back on low for the rice and begin adding 1/4 cup at a time of broth to rice, until creamy, taste salt seasoning

You may not use all the broth

Add rice to dish, top with chickpeas, then harissa, then mint or other herb

Goes well with yogurt and bread

Enjoy!